Dami Ghashneez va Esfenaj (دمی گشنیز و اسفناج) — Persian Cilantro and Spinach Rice

• 450 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 720 mlWater (for soaking the rice)
• 10 gSalt (for soaking water (about 1 3/4 tsp fine salt))
• 300 gChicken wings (about 4–5 wings, trimmed if very fatty)
• 150 gChicken neck (1 neck)
• 250 gChicken bones (backs/carcass pieces, raw or roasted)
• 200 gOnion (1 large, thinly sliced)
• 300 gFresh spinach (washed well, thick stems removed, chopped)
• 120 gFresh cilantro (leaves and tender stems, washed and finely chopped)
• 60 gUnsalted butter (divided)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 1 gGround black pepper (about 1/2 tsp)
• 720 mlChicken broth (strained from the simmered chicken bones mixture; use hot)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Soak the rice in 720 ml water with 10 g salt for 45 minutes at room temperature. This helps the grains cook evenly and stay fluffy in a kateh-style (absorption) method.

2. 2

   Make the broth: add chicken wings, neck, and bones to a pot with sliced onion, 1400 ml water, and 6 g salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim foam for the first 10 minutes, then simmer uncovered for 45 minutes.

3. 3

   Strain the broth through a fine sieve into a bowl and measure 720 ml for the rice. Keep it hot (near simmering). Reserve the cooked wings/neck if you want to serve them alongside. If your broth is under 720 ml, top up with hot water; if over, simmer to reduce.

4. 4

   In a wide, heavy pot (about 4–5 liters), heat 30 ml neutral oil with 30 g butter over medium heat. Add the chopped spinach and cook for 6–8 minutes, stirring often, until wilted and most moisture evaporates. Add cilantro and cook 2 minutes more to bloom its aroma.

5. 5

   Drain the soaked rice well. Add rice to the pot and gently stir for 1 minute to coat the grains with the herb mixture. Pour in 720 ml hot chicken broth, add black pepper, and taste the liquid for salt; adjust with up to 2 g additional salt if needed.

6. 6

   Bring to a boil over medium-high heat, uncovered, for 6–8 minutes. When the surface shows small holes and the liquid is level with the rice, reduce heat to low. Use the handle of a spoon to poke 5–6 steam holes down to the bottom of the pot.

7. 7

   Dot the top with the remaining 30 g butter. Cover the lid with a clean kitchen towel (to catch condensation) and place it tightly on the pot. Steam on the lowest heat for 35–40 minutes, keeping the towel away from the flame and avoiding lifting the lid.

8. 8

   Turn off the heat and rest, covered, for 10 minutes to finish steaming and set the texture. Fluff gently with a fork, lifting from the bottom to avoid breaking grains. Serve hot, optionally with the reserved cooked wings/neck warmed in a little broth.