Borani Esfanaaj



Ingredients: (4 servings)


fresh spinach, 1 kg
yogurt, 250 grams
2 onions, thinly sliced
4 cloves of garlic, finely chopped (optional)
cooking oil
salt
black pepper


Directions:


Wash spinach and cut into small pieces. Fry onions and garlic in
oil until slightly golden. Add spinach and fry together over medium
heat until cooked. Let it cool down completely in the refrigerator.


Add salt and pepper to yogurt to taste and beat well until the
yogurt is a free-flowing liquid. Add spinach to yogurt and mix well.
The mix should be thick and homogeneous. This delicious side-dish
is now ready to serve.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk