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.