Albanian Burani - Spinach, Rice and Eggs Casserole - Mediterranean Latin Love Affair

A baking dish showing a baked casserole made with spinach and rice and topped with eggs.

Albanian Burani - Spinach, Rice and Eggs Casserole

Albanian burani is a casserole made with spinach, rice and eggs as well as lots of herbs. You can cook it in a deep pan as a thick stew or bake it with eggs on top like this recipe. Serve it with yogurt or tarator for a traditional meal.

Course Main Course

Cuisine Albanian, Mediterranean

Keyword Albanian Burani, Spinach, Rice and Eggs Casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 241kcal

Author Sonila

Equipment

1 rectangular baking dish

Ingredients

2 lbs spinach
3 tbsps olive oil extra virgin
1 onion (yellow or white) can replace with green onions for a variation in taste
2 garlic cloves
14 ozs diced tomatoes usually 1 can of tomatoes, can use fresh too and blend them.
0.5 cup white rice
1 cup fresh dill
4 tbsps fresh parsley
1.5 tsp sea salt
0.5 tsp black pepper
0.5 tsp paprika for spicy taste, replace with crushed red pepper
6 eggs
1 cup water it helps if it's hot, use a kettle.

Instructions

Wash the spinach thoroughly or buy pre-washed spinach.
Chop onion and crush garlic. Add olive oil on a pot and once shimmery, start sauteing onion and garlic until translucent.
Add spinach slowly, keep heat on medium or a little less as you don't want to cook spinach too fast. As spinach wilts, it will also release liquid. You might have to work in batches as 2 lbs of spinach is a lot of spinach. As one batch wilts, keep adding more spinach until you have added all 2 lbs.
Add diced tomatoes, chopped dill, chopped parsley, rice, salt, pepper and paprika. Add 1 cup of water. Bring to a boil and lower temp to low so rice can cook.
Transfer the content of the pot into a baking dish. Bake at 350 degrees F for 20 minutes.
Get dish out, open 6 wells symmetrically using a wooden spoon. Add eggs into the wells and return dish into the oven for another 10 minutes.
Let dish rest for about 10 minutes or so before serving. Serve with yogurt, tarator, sourdough bread, salad etc. Enjoy:).

Video

Nutrition