Sulkhamud, or Sour Spinach and Rice, a Lenten Recipe

Pat and John Nashmy have been sharing their Assyrian family
recipes with The Armenian Kitchen for a long time.

During our recent move, John
emailed me to let me know his wife, Pat, was at it again. By that he meant she
was cooking a Lenten recipe, Sulkhamud, or Sour Spinach and Rice, from The
Assyrian Cookbook.

The Nashmy’s ‘Sour Spinach and Rice’ recipe

First, I’ll give you the recipe as described in the

Pat adapted the original recipe for use in the Ninja Cooking System,
a slow cooker, so her preparation was done in reverse. Her method appears after
the cookbook’s version.

Sulkhamud, or Sour Spinach and Rice

Serves 4 to 5


1 lb. fresh spinach

¼ cup rice

1 medium-sized can tomatoes (15 to 16 oz.)

2 cups water

Juice of 1 lemon

2 or 3 large onions, minced

Salt, to taste

3 Tbsp. oil


Wash spinach carefully, and cut into pieces.

In a saucepan, combine spinach, rice, tomatoes, and water.
Mix well.

Cover and simmer approximately 20 minutes or until spinach
and rice are tender. Add lemon juice.

In a skillet, sauté onions in oil until lightly browned.
Add to spinach mixture.

Pat’s slow-cooker steps:

1) Added Oil

2) Browned the Diced Onions

3) Added the Rice

4) Added the Tomatoes

5) Added the Lemon Juice

6) Cover and let simmer 20 minutes

7) Added the spinach last and let cook for an additional 10

8) Adjusted by adding more lemon as we like it more on the
sour side

9) Also, no salt as the Tomatoes contained enough already

Final note: The recipe was

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  • Definitely, the recipe is very cool for me. I like all the ingredients used. Thanks and write more.

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