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Rabbit with coriander & saffron

Spinach with raisins


Total: 55 min


15 min


40 min


2 servings
  • 2 rabbit leg
  • 160 g Spinach
  • 2 garlic clove
  • 30 g Bread
  • 100 mL White wine
  • 20 g raisins
  • 3 tablespoon Coriander leaves
  • 0.1 g Saffron
  • 1 tablespoon blanched almonds
  • 3 pinch Cumin seeds
  • 60 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • In a casserole, brown the rabbit for 10 minutes, in olive oil. Add salt and pepper.
  • In the meantime, heat 1 tablespoon of oil in a frying pan, roast the almonds until golden and set aside.
  • Roast the cumin seeds and set aside.
  • Fry the crushed garlic, add the chopped coriander and set aside.
  • Add a little oil and fry the bread on both sides.
  • In a thick bowl, crush together bread, saffron, almonds, cumin, garlic and coriander, and then add the white wine.
  • Mix and cover the rabbit legs in this paste.
  • Add 200 ml of water or bouillon, cover the casserole and cook over low heat for 30 minutes turning halfway through cooking time.
  • In the meantime, put the spinach, a little oil and the raisins in a frying pan and cook over medium heat while stirring until the spinach loses all water.
  • Serve the spinach with raisins alongside the rabbit with coriander and saffron.

Recipe tips

  • Consider taking up a physical activity that you enjoy: you will be more willing to stick to it.