Egyptian Spinach in Tomato Sauce

Egyptian Spinach in Tomato Sauce

Egyptian spinach, known as sabanikh in Arabic, is a comforting and flavorful dish made with tender spinach simmered in a spiced tomato sauce infused with garlic, coriander, and fresh herbs. It’s a popular home-cooked meal across Egypt, often served with vermicelli rice. While traditionally made with meat or broth, this vegan version delivers all the rich, savory flavors using only plant-based ingredients—perfect for a nourishing and satisfying meal.

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Ingredients

(Seasonings should be added to taste.)  

For the Tomato Sauce:

• olive oil

• 1 yellow onion, diced

• 4–6 garlic cloves, minced

• 2 pounds tomatoes, diced

• ground coriander

• sea salt

• black pepper

• 1 cup water (or vegetable broth)

For the Vermicelli Rice:

• olive oil

• 1 cup vermicelli

• 2 cups Egyptian rice (medium grain), rinsed

• about 2½ cups water

For the Greens:

• 24 ounces spinach

• parsley, chopped

• cilantro, chopped

For the Garlic and Coriander Topping:

• olive oil

• 4–6 garlic cloves, minced

• ground coriander

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Instructions

Make the Tomato Sauce

Start by frying diced onions in olive oil over medium heat. After a few minutes, the onions will become translucent. Push them to the side of the pan and add minced garlic into the open spot. Once the garlic becomes fragrant, stir in the diced tomatoes.

Season the mixture with ground coriander, sea salt, and black pepper. Mix everything well, cover with a lid, and let it simmer over medium heat for about 45 minutes. Be sure to stir the sauce every 10 minutes to prevent sticking or burning.

Prepare the Vermicelli Rice

While the tomato sauce is cooking, begin preparing the vermicelli rice. To keep it vegan, fry the vermicelli in olive oil instead of clarified butter. Stir frequently, and after a few minutes, the vermicelli will turn golden brown. At that point, add washed Egyptian medium-grain rice. Mix thoroughly and let it sit for about one minute before pouring in water.

The water should be just ½ inch above the level of the rice. Bring it to a boil, then immediately reduce the heat to low and cover with a lid. Let it simmer gently for 12–15 minutes, allowing the rice to absorb the water fully. Once done, turn off the heat and let the rice rest for about five minutes before fluffing with a fork.

Blend and Adjust the Sauce

 Once the tomato sauce has simmered long enough, use an immersion blender to blend it until smooth. Add liquid gradually to thin out the sauce—you can use water or opt for vegetable broth for added flavor. Egyptian spinach (sabanikh) calls for a lighter, more fluid consistency, so adjust until it reaches your preferred texture.

Add the Greens

Now it’s time to introduce the spinach. Be warned— spinach only needs 2 to 5 minutes of cook time. Add the spinach to the sauce along with freshly chopped parsley and cilantro. Keep the heat on low to gently wilt the greens.

Flavor with Garlic and Coriander

While the greens are simmering, quickly fry minced garlic in olive oil in a separate pan. Once the garlic begins to brown, add a pinch of ground coriander and give it a quick stir. Immediately add this seasoned garlic mixture to the spinach and tomato sauce. Mix everything well, then turn off the heat.

Serve

To serve sabanikh, start with a layer of vermicelli rice in a bowl or plate. Spoon the sabanikh generously over the top. It can also be served separately from the vermicelli rice, depending on your preference.