Persian Spinach Salad
(borani esfanaj)
Steps
Discard the spinach stems.
Wash and drain the leaves , then chop coarsely.
Melt the butter in a large saute pan.
Add the onion and a generous pinch of cinnamon , if using , and cook over medium heat until translucent , about 5 minutes.
Add the garlic and saute until fragrant.
Add the spinach and cook until it wilts , stirring often.
Drain well and let cool.
In a bowl , whisk together the yogurt , olive oil , lemon juice and mint or dill.
Season with salt and pepper.
Toss with the spinach and taste for seasoning.
Transfer to a serving bowl and sprinkle with walnuts and more herbs.
Serve at room temperature with pita bread.
Ingredients
fresh spinach, unsalted butter, onion, ground cinnamon, garlic cloves, yogurt, extra virgin olive oil, lemon juice, of fresh mint, salt & freshly ground black pepper, walnuts