A traditional dish of eastern Albania and western Kosova and popular throughout both countries, burani can be prepared with or without meat (usually minced beef or minced chicken), with brown or white rice and with eggs poached in the mixture at the end. Some versions call for a kilo of spinach, a small quantity of brown rice and a soupy consistency. We favour the versions that go high on rice and low on spinach and do not include meat.
- 700 g ml hot water for brown rice / 600 ml hot water for white rice
- 1 kg / 500 g spinach, washed, chopped, blanched in salted water, drained
- 300 g long grain rice / 200 g brown rice
- 4 eggs (optional)
- 8 spring onions, coarsely chopped
- 100 g onions, chopped
- 50 g red pepper paste / tomato paste (optional)
- 30 g butter, melted
- 30 ml olive oil
- 2 garlic cloves, crushed
- 5 g paprika
- 5 g salt
- 10 dill sprigs, chopped small
- 5 parsley sprigs, chopped small
Sauté the onions in olive oil in a large frying pan over a medium heat for 10 minutes, stir the garlic and rice into the onions.
If using, add the paprika and paste at this stage, coating the rice. Add the water and salt, simmer until the rice is almost cooked, about 15 minutes.
Add the butter and spinach and cook for 10 minutes until the liquid has been completed absorbed by the rice. Finish with dill and parsley.
If using the egg option, make four hollows in the rice, break an egg into each hollow, poach until the whites are cooked, about 10 minutes.