Food & Cooking Recipes Herby Spinach-and-Rice Soup with Turmeric 5.0 (1) Add your rating & review By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on April 26, 2022 Rate PRINT Share Close Photo: Con Poulos Prep Time: 25 mins Total Time: 1 hr Yield: 4 to 6 Serves Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish. Ingredients 5 tablespoons extra-virgin olive oil 2 teaspoons cumin seeds 3 shallots or 1 onion, finely chopped (1 ¼ cups) 2 cloves garlic, minced (2 teaspoons) Kosher salt and freshly ground pepper ⅓ cup basmati rice, rinsed 1 Yukon Gold potato, peeled and cut into ½-inch pieces (1 cup) ½ teaspoon ground turmeric 4 cups reduced-sodium chicken broth 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch) ¼ cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving 2 tablespoons fresh lemon juice, plus more for serving (optional) Plain yogurt, for serving Directions Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.) Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper. Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve. Originally appeared: Martha Stewart Living, May 2022 Rate It PRINT