This comes from a great Persian cookbook, New Food of Life, that Janette and I picked up in Napa at Darioush winery, which was founded by an Iranian immigrant. If you're at all interested in Persian cuisine, find this book.
This makes 4 servings.
INGREDIENTS
- 4 cups fresh spinach, washed and chopped, or 1 cup frozen spinach, chopped
- 2 onions, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 4 tablespoons olive oil
- 1 1/2 cups drained yogurt
- 1/2 tsp. salt
- 1/4 tsp. pepper, freshly ground
- 1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
DIRECTIONS
Place the spinach in a pan with a little water, cover, and steam until wilted, about 5 minutes. Drain.
In a nonstick skillet, lightly brown the onions and garlic in oil over medium heat. Stir in the spinach and cook for 2 minutes. Remove from heat and let cool.
In a serving bowl, mix the yogurt and the spinach and onion mixture, and season to taste with salt and pepper. Refrigerate for several hours before serving.
Garnish with saffron water. Serve as an appetizer with Persian bread, flatbread, or pita.
Thank you for this recipe finally!!! Ryan is thoroughly impressed with your Blog...he wants me to comment that you guys are quickly on your way to a unique and intriguing journey in life with your creativity and passion for good wine and food! We believe in you guys for sure...I will gladly add more recipes as I get a chance. Thanks for your patience with the not so precise recipes that I add. Love you...Ryan says 'word to your mother...'
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