This stew of carrots, spinach and rice cooked well beyond tender — that is, into mush — is an example of a dish in which the whole is greater than the sum of its parts. I first ate it at a lunch counter in Istanbul and was taken by its depth of flavor. You can add ingredients to make this a bigger, more substantial stew, but it won’t be a better one.

Print Recipe Summary If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon. Ingredients 1/2 pound carrots, peeled and cut into 1/4-inch dice

1/2 cup long-grain rice, like Basmati

Salt and pepper

1 pound fresh spinach, thick stems removed, washed and roughly chopped

3 cloves minced garlic, optional

2 tablespoons butter, optional Method 1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.

2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve. Source: The New York Times