Spinach and Yoghurt Borani

[Paul]

This is a simple but tasty and healthy starter from Iran called Borani Esfanaj. I got this recipe from a book by Soheila Kimberley.

Serves 4
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25g/1oz/2tbsp butter or margerine
1 large onion chopped
2 garlic cloves crushed
450g/1lb fresh spinach, chopped
475ml/16fl oz/2 cups natural yoghurt
salt and freshly ground black pepper
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Melt the butter or margerine in a large saucepan and fry the onion till golden brown. Add the garlic and chopped spinach and continue frying, stirring occasionally. The spinach will cook in it's own moisture. Continue cooking over a low heat until all the moisture has evaporated.
Stir in the yoghurt and season with salt and pepper, mix well and then allow to cool before serving.

Use 225g/8oz thawed frozen spinach if fresh spinach is not available.

[chris]

I tried this recipe on Wednesday night. It was easy to prepare and my family - who had been suffering from "vegetable boredom" - ate every last bit of it. A definite keeper! Thanks Paul!

[greg]

Hoo-ee!

This dish is great!!

I just made it, and it is terrific! I think this would be especially good, chilled, in the summer!) Reminds me of a cold tomato-chickpea soup I know; will share soon.


The only change I made was to add a large pinch of ground cardamom. (I also use fat-free yogurt)

Thanks for sharing a tasty recipe!