Borani Esfanej

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Persian spinach and yoghurt salad. this recipe was given to me by a friend married to an iranian. it is light and refreshing, and goes particularly well as an accompaniment to grilled chicken. serve with pita bread

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Steps

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Heat the olive oil and gently cook the onion and garlic in a covered pan over low heat until transparent.

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Add the chopped spinach leaves or the frozen spinach , and stir well.

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Cook for approximately 5 minutes.

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Should the spinach become too dry , you may wish to add a further dessertspoon of oil.

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Stir in the raisins and cook for another minute or two.

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Turn the spinach mixture into a mixing bowl and allow to cool slightly.

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Stir in the chopped walnuts.

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Add the greek yoghurt and mix well.

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Season to taste with salt and pepper.

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Spoon into a serving dish , sprinkle with the mint and serve chilled.

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Enjoy !.

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Ingredients

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spinach leaves, olive oil, onion, natural yoghurt, garlic clove, walnuts, raisins, dried mint, turmeric powder, salt and black pepper