Spinach Yogurt Salad

Borani-e esfenaj

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

I like to serve three of the following four yogurt salads in small bowls together on a platter and call them “three yogurts” seh mast.

Ingredients

  • 2 tablespoons vegetable oil, butter or ghee
  • 2 onions, peeled and thinly sliced
  • 2

Method

  1. In a large skillet, heat the oil over medium heat. Add the onions and garlic and fry for 20 minutes, stirring occasionally to prevent burning, until the onions are soft and brown.
  2. Add the spinach, cover and steam for 5 to 10 minutes, until the spinach is wilted.
  3. Remove from heat and let cool for 10 to 15 minutes; transfer to a mixing bowl.
  4. Add