iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Scallion Biscuits

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
Scant teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 cup chopped scallions
3/4 cup plus 1 tablespoon whole milk

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Whisk together flour, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Add scallions and 3/4 cup milk and stir with a fork just until a dough forms.
Turn out dough onto a lightly floured surface and knead 6 to 8 times, then pat into an 8-inch square (1/2 inch thick). Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, about 1 1/2 inches apart. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.
Bacon-and-Egg Rice

Ingredients:
2 cups long-grain white rice, 2 1/2 cups water, 8 bacon slices, cut crosswise into 1/2-inch strips, 6 large eggs, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 medium onion, finely chopped, 1 tablespoon vegetable oil, 1/2 cup chopped scallions, 1 teaspoon Asian sesame oil

Instructions:
Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.
Miso Chicken

Ingredients:
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes

Instructions:
Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .
Spicy Shrimp and Vegetable Stir-Fry

Ingredients:
1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp
shelled and deveined

Instructions:
Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
Steak in Lettuce Rolls

Ingredients:
12 ounce flank (or hanger) steak
1 large onion, sliced
6 cloves garlic, chopped
1 tablespoon chopped ginger
1/2 cup low-sodium soy sauce
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dark (toasted) sesame oil
4 1/2 teaspoons sugar
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoons dark (toasted) sesame oil
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tablespoons soybean paste (preferably Ssämjang)
1 1/2 heads Bibb lettuce
leaves separated

Instructions:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
Italian Sausage Meatball Heroes

Ingredients:
1 pound spicy or sweet Italian sausages, casings removed
1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup chopped fresh Italian parsley, divided
1/3 cup chopped fresh basil, divided
4 (5- to 6-inch-long) pieces French baguette, split horizontally
1 cup (packed) coarsely grated whole-milk mozzarella cheese

Instructions:
Preheat oven to 400°F. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.
Vanilla-Date Breakfast Smoothie

Ingredients:
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes

Instructions:
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Ingredients:
6 tablespoons (3/4 stick) butter, room temperature, divided
1 large onion, chopped (2 1/2 cups)
3 teaspoons grated lemon peel, divided
1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups)
3 cups low-salt chicken broth
3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 cup diced radicchio
3/4 cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves

Instructions:
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.
Porcini-Crusted Filet Mignon with Fresh Herb Butter

Ingredients:
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Instructions:
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
Tangerine-Ginger Caipirinhas

Ingredients:
3 small chopped seeded tangerines or small oranges (no need to peel)
1/4 cup sugar
1 tablespoon grated peeled ginger
3/4 cup tangerine juice
1 1/2 cup cachaça (Brazilian sugarcane liquor) or vodka

Instructions:
Divide tangerines or small oranges among 6 tumblers. Add 2 teaspoons sugar and 1/2 teaspoon grated peeled ginger to each glass. Crush the ingredients in the bottom of the glass with a muddler or handle of a wooden spoon. Top each drink with 2 tablespoons tangerine juice and 1/4 cup cachaa (Brazilian sugarcane liquor) or vodka. Fill glasses with ice cubes, stir, and serve.
Stir-Fried Chicken with Bell Peppers and Snow Cabbage

Ingredients:
1 pound skinless boneless chicken breast halves
1 egg white
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 1/2 teaspoons cornstarch
1/4 teaspoon ground white pepper
3 teaspoons Asian sesame oil, divided
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil, divided
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium-size green bell pepper, cut into matchstick-size strips
1/4 teaspoon salt

Instructions:
Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
Sweet-and-Sour Spareribs

Ingredients:
2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

Instructions:
Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.
Crystal Shrimp

Ingredients:
1 pound uncooked medium shrimp, peeled, deveined
2 1/4 teaspoons salt, divided
1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1/4 cup low-salt chicken broth
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 teaspoon Asian sesame oil
1/4 teaspoon ground white pepper
4 cups peanut oil or vegetable oil
1/2 cup (1-inch-long pieces) green onions
4 quarter-size slices peeled fresh ginger, crushed with side of heavy large knife
3/4 cup frozen green peas
thawed

Instructions:
Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.
Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.
Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.
Five-Spice Tofu Stir-Fry with Carrots and Celery

Ingredients:
2 tablespoons peanut oil or vegetable oil, divided
8 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips
2 cups matchstick-size strips carrots (about 3 medium)
2 cups matchstick-size strips celery (about 3 long stalks)
1/3 cup finely chopped rinsed canned Szechuan preserved vegetable (about 1 1/4 ounces)
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
2 teaspoons Asian sesame oil

Instructions:
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and serve.
Pork and Noodle Soup with Shiitake and Snow Cabbage

Ingredients:
1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar

Instructions:
Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.
Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.
Soy-Marinated Fish

Ingredients:
1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2x3- or 2x4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 whole star anise
1/4 cup chopped green onions

Instructions:
Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.
Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.
Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.
Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.
Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

Ingredients:
3 cups plain Greek yogurt or drained plain whole-milk yogurt
3/4 teaspoon ground cinnamon
1 tablespoon finely slivered orange peel (orange part only)
1 tablespoon butter
2 tablespoons sugar
1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise
1 cup plus 2 tablespoons orange juice
1/3 cup Cognac or other brandy
Toasted natural unsalted pistachios
Slivered fresh mint

Instructions:
Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
Cook orange peel in boiling water 5 minutes. Drain and reserve peel.
Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.
Add Cognac to simmering apricots; ignite with long match. Let flames subside, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring.
Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.
Spicy Lamb with Charred Eggplant Purée and Pita

Ingredients:
6 (12- to 14-ounce) eggplants
2 large garlic cloves, peeled
3/4 teaspoon salt
1 1/2 cups plain Greek yogurt or drained plain whole-milk yogurt
7 (8-ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes
1/2 teaspoon dried crushed red pepper
Chopped fresh mint or Italian parsley
Warm pita bread wedges

Instructions:
Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
Fresh Spinach with Garlic-Yogurt Sauce

Ingredients:
4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chiles de árbol*
1 1/2 pounds fresh spinach leaves (four 6-ounce bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt or drained plain whole-milk yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper
Small
thin
very hot red chiles; available at some supermarkets and at Latin markets.

Instructions:
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.