Borani-e Esfenaj
This refreshing Iranian salad has a pure and delicate flavor.
Recipe information
Yield
serves 4
Ingredients
1 pound spinach
1 cup thick strained Greek-style yogurt or plain whole-milk yogurt
2 cloves garlic, crushed
3/4 teaspoon sugar
Salt and pepper
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Preparation
Step 1
Wash the spinach and remove stems only if they are thick and hard. Drain the leaves and put them in a large pan. Cover and set over low heat until the leaves crumple into a soft mass. They steam in the water that clings to them in very few minutes.
Step 2
Drain, and when cool enough, squeeze out the excess water with your hands. Chop with a sharp knife and mix with the rest of the ingredients.
Variation
Step 3
Another version calls for 1 large chopped onion sautéed in 1 tablespoon butter or vegetable oil.
