Mast Esphenaj, Persian Yogurt with Spinach

  • Mast Esphenaj, Persian Yogurt with Spinach
By Parvaneh Holloway
Parvaneh, Persian Dinner
Serves: Varies Cuisine: Persian

Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. Here is the first course of her Persian Dinner.

Ingredients

  • 4 cups Yogurt
  • 1 large Onion, peel and finely chop
  • 3 cloves Garlic, crushed
  • 3 cups Spinach, frozen, coarsely chop
  • 1 teaspoon Persian Spices Blend
  • Salt and Pepper to taste
  • 1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
  • 1/2 large Lemon
  • 4 tablespoons Olive Oil

Preparation

  • Defrost spinach.
  • Heat olive oil in a skillet, and sauté onions until golden brown. Add spices, salt and pepper and dissolved saffron. Combine with the spinach and cook for 5 – 10 minutes, until spinach is tender. Remove from heat and add lemon juice. Chill before adding to yogurt.
  • Serve as side dish with rice and meat dishes.

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