Fried spinach with yoghurt (Borani esfanaaj) recipe
This Iranian side dish is a refreshing combination of spinach and cold yoghurt.
To Prep 0:05
To Cook 0:20
2 tablespoons olive oil
2 brown onions, thinly sliced
4 garlic cloves, crushed
2 bunches English spinach, washed, trimmed, coarsely shredded
1 cup (260g) Greek-style yoghurt
Heat the oil in a large frying pan over medium-low heat. Add onion and cook, stirring occasionally, for 10 minutes or until onion is golden. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Add the spinach and cook, tossing, for 5 minutes or until spinach wilts. Remove from heat and set aside to cool completely.
Transfer to a large bowl. Add yoghurt and stir to combine. Taste and season with salt and pepper. Cover with plastic wrap and refrigerate to chill before serving.
Energy 465kJ | Fat saturated 2.00g | Fat Total 7.00g | Carbohydrate sugars 5.00g | Carbohydrate Total 8.00g | Dietary Fibre 2.00g | Protein 4.00g | Cholesterol 5.00mg | Sodium 90.92mg
Notebook: - August 2008 , Page 116
Recipe by Sarah Hobbs
Photography by Steve Brown
Recipes related to Fried spinach with yoghurt (Borani esfanaaj):
Spinach and feta fatayer | Spinach Pie | Turkish lamb, feta & spinach melts | Pide with feta & spinach | Spinach and Feta Cheese Sambousek | Chickpea and Spinach Salad with Cumin Dressing and Yogurt