Borni esfnj (spinach hors d'oeuvre)
3 Servings
Ingredients
| Quantity | 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 |
Directions
INGREDIENTS
PREPARATION
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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