Make this lemon, spinach and cherry tomato pilaf, then check out our tomato soup, tomato pasta, tomato orzo and more tomato recipes.


  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, sliced
  • a thumb-sized piece ginger, finely chopped
  • 2 tsp smoked paprika
  • 3 preserved lemons, pith removed and rind finely chopped
  • 1 cinnamon stick
  • 200g long-grain rice
  • 700g vegetable stock
  • 100g baby spinach
  • 250g cherry tomatoes
  • ½ a small bunch flat-leaf parsley, finely chopped


  • STEP 1

    Heat the oil in a large pan or casserole and fry the onion with a pinch of salt for 10 minutes until soft. Add the garlic, ginger and paprika, and cook for a minute. Stir in the lemons, cinnamon stick and rice, making sure every grain is coated in oil. Pour in the vegetable stock and bring to the boil.

  • STEP 2

    Toss in the spinach and cherry tomatoes, stir briefly, put on a lid and cook gently for 20 minutes. Remove the lid and stir through the parsley, adding a splash of water if it looks a little dry. Season and serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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