Ispanahi
1 serving
20 minutes
Ispanakhi is a traditional dish of Georgian cuisine where fresh spinach is simmered in a fragrant blend of spices and herbs. Historically, it traces back to Georgian feasts where herbs and spices played a key role in creating rich flavors. The light tartness of spinach, the sweetness of sautéed onions, and the spiciness of garlic harmoniously intertwine with the spicy bouquet of cilantro, parsley, and celery. Uccho-suneli and coriander add special depth to the flavor, while Svan salt completes the picture. The dish is served as an appetizer or side dish and pairs perfectly with bread, nut sauce, or fresh vegetables. Ispanakhi is a celebration of greens and spices, its vibrant and rich taste highlighting the richness of Georgian gastronomy.
1
Sauté spinach leaves in vegetable oil, add onion and garlic.
- Spinach: 250 g
- Onion: 50 g
- Garlic: 5 g
2
About 5-7 minutes after extinguishing, add a mix of greens: cilantro, parsley, celery.
- Coriander: 5 g
- Parsley: 5 g
- Celery: 5 g
3
Sprinkle with Svan salt, ucho-suneli, and ground coriander.
- Utskho-suneli: 2 g
- Ground coriander: 1 g
- Svanetian salt: 1 g