RFCJ RECIPE ARCHIVE
Posted by : Schelly Dardashti Spinach Salad, Persian: Borani-e-esfanaj - pareve
1 cup frozen spinach (or 4 cups fresh, washed and washed and chopped) 2 onions, peeled and sliced 2-4 cloves garlic, peel, crush oil salt and pepper to taste about 1 1/2 cups yoghurt (more or less for consistency you want) 1. Steam spinach (frozen, 5 minutes; fresh, about 20). Drain, and cool, squeeze out excess water by hand. 2. In frying pan, brown onions and garlic in oil. 3. Stir in spinach and cook a few minutes. Cool. 4. In bowl, mix yoghurt and spinach and season with salt and pepper. Cool in refrigerator a few hours. 5. I add (depending on total amount) of various fresh herbs, mixed in with spinach: tarragon, dill, mint, basil. Small amount of each or singly adds to the finished product. Fresh dill is especially good.
