Title: Oshemast (Spinach, Herb, & Rice Stew)
Categories: Grain Israel Jewish Persian
Yield: 8 Servings

1/4	c	Corn oil
3	sm	(1 c) onions, sliced thin
1 1/4	c	Raw rice, rinsed & drained
5	c	Water
2	bn	(4 cups) flat-leaf Italian parsley, chopped
1		Fresh leek, well trimmed & rinsed & sliced thin
1/2	lb	Fresh spinach, chopped coarse, OR
10	oz	Frozen chopped spinach, thawed & squeezed dry
1	ts	Salt
1/4	ts	Pepper
1	tb	Dried dill
1	tb	Fresh mint, chopped, OR
1	ts	Dried mint
1	c	Fresh or frozen green peas
2	c	Yoghurt

The oshemast is a dairy dish w/considerable herbal flavor; it is served during hot Persian summers.

1. Heat oil in a skillet & over low heat fry onions for abt 5 mins, until they begin to turn brown. Remove them w/a slotted spoon & set aside. Reserve oil. Both fried onions and reserved oil are used for garnishing.

2. Boil rice in 2 cups of water in a large pan over moderate heat for 10 mins, which is long enough to half-cook it. Do not drain, but add parsley & stir well. Add remaining 3 cups of water, leek, spinach, salt, & pepper, bring to a boil, & cook the mixture, covered, over low heat for 10 mins. Add dill, mint, and green peas & continue to cook for 15 mins more. The stew will be thick & aromatic.

Cool, then refrigerate since stew is eaten cold. Stir in the yoghurt before turning out into a serving bowl. Garnish w/fried onions & a few drops of frying oil for additional flavor. Serve cold.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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