Turkish Spinach with Carrots, Tomatoes, and Pearl Barley

When it comes to comfort food, this Turkish spinach dish always hits the spot. It’s a classic recipe that’s traditionally made with rice, but I love adding pearl barley for its nutty flavor and chewy texture. This dish is healthy, flavorful, and so simple to prepare — no wonder it’s one of my go-to recipes!

What makes it extra special is the way it’s served: over a bed of creamy strained yogurt and topped with chili butter for a rich, tangy, and spicy finish. It’s a perfect meal for any season and always reminds me of home.

Ingredients

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 medium carrots, sliced

• 750g young spinach, washed and roughly chopped

• 2 medium tomatoes, diced

• 1/2 cup pearl barley

• 1/2 cup water

• Salt and pepper, to taste

For serving:

• Strained yogurt

• Chili butter: 2 tbsp butter melted with 1 tsp chili flakes

Instructions

1. Cook the onion and carrots:

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 10 minutes, until soft and golden. Add the sliced carrots and cook for another 10 minutes, stirring occasionally.

2. Add the spinach:

Add the spinach in batches, allowing it to wilt before adding more. This will take a few minutes.

3. Incorporate the barley and tomatoes:

Once all the spinach has wilted, add the diced tomatoes, pearl barley, and 1/2 cup of water. Season with salt and pepper to taste.

4. Simmer until tender:

Reduce the heat to low, cover the pan, and simmer for about 30 minutes, stirring occasionally. The barley and carrots should be tender, and most of the liquid should have evaporated.

5. Prepare the chili butter:

While the dish is cooking, melt 2 tablespoons of butter in a small pan and stir in 1 teaspoon of chili flakes. Set aside.

6. Serve:

Spread a generous dollop of strained yogurt onto a plate. Spoon the spinach and barley mixture on top, then drizzle with the chili butter. Serve warm and enjoy!

Tips and Variations

• Traditional option: Substitute the pearl barley with 1/4 cup of rice for a more traditional take.

• Add protein: This dish pairs beautifully with grilled chicken or a poached egg on top.

• Meal prep: It tastes even better the next day, making it a great option for meal prepping.

Have you ever cooked spinach this way? Let me know your thoughts in the comments! I’d love to hear how you make this dish your own.

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