Spinach and Yogurt Dip

Spinach and Yogurt Dip - Boorani-e-Esfenaj

A wonderful starter or dip, a combination of pan fried spinach mixed with yogurt and a good dose of garlic.

Best eaten with warm Persian Lavash bread or any other flat bread. A starter that's easy to make and delicious.

Ingredients

450g plain yogurt

1 packet of fresh baby spinach leaves (100g)

1 medium sized onion

1/4 tsp salt for the yogurt

1/4 tsp ground black pepper

1 garlic clove (crushed)

For the garnish

1 whole walnut (lightly toasted)

crushed dry rose petals (optional)

Method

Step 1

• Pour the yogurt in to a bowl and add the salt, pepper and crushed garlic.

• Mix well and set aside in the fridge

Step 2

• Chop the onions and lightly fry until soft and tinged lightly golden brown

• Add the spinach and allow for it to wilt and the water to evaporate

• Remove from the heat

• Add the crushed garlic

• Mix well

• Add to the yogurt and mix well

For the garnish

• Break the walnut into a hot frying pan and lightly toast.

• Once cooled sprinkle over the yogurt.

Enjoy with lovely warm bread as a starter to your meal.