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Persian Spinach - Yogurt Salad
(Borani)
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| What You Need: |
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2 packages (10 ounces each) frozen chopped spinach
1 large onion, peeled and minced
2 garlic cloves, crushed
2 tablespoons peanut or salad oil
1 cup plain yogurt
˝ teaspoon ground nutmeg or cinnamon
Salt, pepper to taste
2 tablespoons chopped fresh mint or coriander
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| How To Cook: |
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1. Cook spinach according to package directions until tender; drain well; press out all liquid; spoon into a bowl.
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2. Combine with remaining ingredients, except mint, and refrigerate 1 to 2 hours before serving.
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3. Serve sprinkled with mint.
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