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
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

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

Method

Step 1
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.

Step 2
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.

Nutrition

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