Spinach with apricots or prunes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Fresh spinach or 450g frozen leaf spinach |
| 2 | tablespoons | Oil |
| 1 | Onion; chopped | |
| 25 | grams | Butter |
| 2 | Cloves garlic; peeled, halved and | |
| ; crushed with a | ||
| ; knife | ||
| 350 | grams | Mushrooms; chopped |
| 1½ | tablespoon | Pomegranate sauce or 1tbsp lemon juice |
| ; and 1tbsp black treacle | ||
| 1 | Pinches ground saffron; (optional) | |
| Salt and freshly ground black pepper | ||
| 225 | grams | Dried apricots or prunes |
| 1 | tablespoon | Rosewater; (optional) |
Directions
If using fresh spinach, wash and cook lightly. If using frozen leaf spinach, just let it thaw. Either way, drain thoroughly squeezing out water.
Heat the oil in a frying pan and saut‚ the onion until browned. Add the butter and when melted, add the spinach, garlic and mushrooms. Cook over a fairly high heat, stirring constantly for about 4 minutes. Now stir in the pomegranate sauce, or the lemon juice and treacle, the saffron, salt and pepper. Finally, stir in the apricots or prunes and mix thoroughly.
Transfer to a heavy casserole and add the rosewater, and enough water to cover generously. Cover with a lid and cook over the lowest possible heat (use a diffuser mat if you have one) for about 1¼-1 ½ hours, until very thick and rich. Taste and adjust seasoning, then leave to cool. Serve cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.