Spinach with apricots or prunes

Yield: 4 servings

Measure Ingredient
1 kilograms Fresh spinach or 450g frozen leaf spinach
2 tablespoons Oil
1 \N Onion; chopped
25 grams Butter
2 \N Cloves garlic; peeled, halved and
\N \N ; crushed with a
\N \N ; knife
350 grams Mushrooms; chopped
1½ tablespoon Pomegranate sauce or 1tbsp lemon juice
\N \N ; and 1tbsp black treacle
1 \N Pinches ground saffron; (optional)
\N \N Salt and freshly ground black pepper
225 grams Dried apricots or prunes
1 tablespoon Rosewater; (optional)

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.

Similar recipes