350 g long grain rice - 1 1/2 tsp salt - 8 dl water - 200 g fresh
spinach - 1 tbsp ghee - 1 tsp ground coriander - 2 bay leaves -
100 g toasted almonds, shelled - 1 pinch ground black pepper

Sauté the spinach in boiling water and chop. In the hot ghee
fry the ground coriander and bay leaves. Add the rice and
fry, stir in the chopped spinach and add the boiling salted water,
then simmer for about 20 minutes. 15 minutes after the start of the simmering, add the almonds to the
sprinkle on top. When cooked, sprinkle with ground pepper and mix.