Borƒni esfƒnƒj (spinach hors d'oeuvre)

Yield: 3 Servings

Measure Ingredient
1 pounds Spinach
1 cup Water
1 each Medium onion, chopped
4 tablespoons Butter
1 cup Yogurt
½ teaspoon Salt
½ teaspoon Cinnamon
1 each Or
2 eaches Clove garlic, chopped



Clean, wash, and chop the spinach. Boil the spinach in water for 10 minutes. Saute the onions in butter. When the onions are half done, squeeze the water from the spinach and add it to the onions and saute a few more minutes. Add the spinach and onions to the yogurt, add the seasoning, mix well, cool and serve cold.

Source: In a Persian Kitchen typed by Leonard Smith

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