Hello, folks! Spring is here, and it’s time for a green dish to celebrate the season. After Corned Beef, Corned Beef Hash, and a Shamrock Smoothie, let’s dive into a vibrant Lebanese classic: Spinach Stew (Sabanekh w Riz). This comforting, nutritious meal is packed with tender green spinach, savory ground beef, warm spices, garlic, onions, and a bright hit of lemon. It’s one of those quick, easy, and deeply satisfying meals that come together in under 30 minutes.
I first got this recipe in my inbox from Clare DeBoer, whose recipes never miss. When I saw that I had all the ingredients on hand, I made it that very night. Even without fresh cilantro, a quick swap with parsley worked beautifully. I also mixed up a batch of homemade Lebanese 7-spice blend, which took the flavors to the next level. This stew is rich, aromatic, and incredibly comforting, perfect for an easy weeknight meal.
A Taste of Lebanon: The Story Behind Sabanekh w Riz
This traditional Lebanese stew is a staple in many Middle Eastern homes. Sabanekh (sah-BAH-nehkh) w Riz literally translates to “spinach and rice,” and it’s commonly enjoyed with Lebanese vermicelli rice. The warm blend of cinnamon, allspice, and nutmeg adds a deep, earthy aroma, while lemon juice brightens everything up. If you love trying new spices and flavors, this dish is a must-make!
Ingredients You’ll Need
- Ground beef – Adds a hearty, savory bite (or swap for chickpeas for a vegan option).
- Spinach – Fresh or frozen, both work beautifully.
- Onion & garlic – Essential aromatics for depth and flavor.
- 7-spice blend & cinnamon – Warm, earthy, and full of Lebanese character.
- Pine nuts – Toasted to golden perfection for a nutty crunch.
- Cilantro (or parsley) – Adds freshness and depth.
- Lemon juice – Brightens and balances the dish.
How to Make Lebanese Spinach Stew
- Sauté the onions in olive oil until soft, then brown the beef with spices and pine nuts.
- Set the beef aside while you cook the garlic, herbs, and spinach.
- Simmer everything together with a splash of water until it becomes a rich, fragrant stew.
- Finish with lemon juice and a drizzle of olive oil for the perfect balance of flavors.
Helpful Equipment
- Large heavy-bottomed pot
- Wooden spoon for stirring
- Sharp knife for chopping
- Citrus juicer for fresh lemon juice
- Measuring spoons for spices
Tips, Swaps & Serving Ideas
- Make it vegan – Swap the beef for chickpeas for a plant-based version.
- Frozen spinach works great – Just use a little less water.
- Serve it with rice or over Lebanese vermicelli rice (using jasmine rice or basmati rice) for an authentic touch or enjoy it with crusty bread.
- Leftovers? Store in the fridge for up to 4 days, or freeze for later.
This stew is hearty, nourishing, and incredibly flavorful—a perfect addition to your weekly meal rotation. Be sure to check out the detailed recipe and video tutorial to see how easily it comes together. Big thanks to Clare DeBoer for another fantastic recipe. Let me know if you make it, and enjoy every bite!
Watch the step-by-step instructions in this video!
Lebanese Spinach Stew (Sabanekh)
How To Make 7 Spice Blend
Ingredients
Equipment
Method
- Mix all the ingredients together in a small bowl until well combined.
- Store for up to 6 months in a cool dry place.
Notes
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Lebanese Vermicelli Rice
Ingredients
Equipment
Method
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden-brown color. Be careful not to burn it.
- Transfer the rice over the cooked vermicelli and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
- Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
- When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
- Serve warm with fresh parsley, and toasted nuts, if desired.
Notes
Hungry For More Delicious Recipes
- The World’s Favorite Beef Curry: Easy Rendang Made Simple
- Soupy, Sloppy Summer Orzo
- Nourishing Spiced Chickpea Stew with Coconut and Turmeric
- In Bibi’s Kitchen: Digaag Qumbe (Chicken Stew with Yogurt and Coconut
- Hearty Halloween Chili for Hungry Trick-or-Treaters: The Best Chili Tradition
- Eggs Coddled with Spinach, Herbs & Feta: Green Eggs, No Ham
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
3 responses to “Authentic Lebanese Spinach Stew (Sabanekh w Riz) – A Flavorful, Healthy One-Pot Meal”
Sounds delicious, I’m glad I discovered someone who cooks a variety of cuisines like I do!
Thank you, Laura!
I sautéed spinach today as a side dish for our Sunday meal. Lebanese Spinach Stew would have been a much better choice. 🙂