Pat and John Nashmy have been sharing their Assyrian family recipes with The Armenian Kitchen for a long time.
During our recent move, John emailed me to let me know his wife, Pat, was at it again. By that he meant she was cooking a Lenten recipe, Sulkhamud, or Sour Spinach and Rice, from The Assyrian Cookbook.
First, I’ll give you the recipe as described in the cookbook.
Pat adapted the original recipe for use in the Ninja Cooking System, a slow cooker, so her preparation was done in reverse. Her method appears after the cookbook’s version.
Sulkhamud, or Sour Spinach and Rice
Serves 4 to 5
1 lb. fresh spinach
¼ cup rice
1 medium-sized can tomatoes (15 to 16 oz.)
2 cups water
Juice of 1 lemon
2 or 3 large onions, minced
Salt, to taste
3 Tbsp. oil
Wash spinach carefully, and cut into pieces.
In a saucepan, combine spinach, rice, tomatoes, and water. Mix well.
Cover and simmer approximately 20 minutes or until spinach and rice are tender. Add lemon juice.
In a skillet, sauté onions in oil until lightly browned. Add to spinach mixture.
Pat’s slow-cooker steps:
1) Added Oil
2) Browned the Diced Onions
3) Added the Rice
4) Added the Tomatoes
5) Added the Lemon Juice
6) Cover and let simmer 20 minutes
7) Added the spinach last and let cook for an additional 10 minutes
8) Adjusted by adding more lemon as we like it more on the sour side
9) Also, no salt as the Tomatoes contained enough already
Final note: The recipe was doubled.