Persian Spinach and Yogurt Dip (Borani Esfenaj)

Ingredients

• about 450 g Fresh spinach
• 2 cups Plain yogurt
• 2 cloves Garlic
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of fresh spinach, then roughly chop it.
2. 2Heat the 1 tbsp of olive oil in a 25.4 cm skillet over medium heat (176.7°C/175°C). Add the chopped spinach and cook, stirring occasionally, for 5 to 7 minutes, or until the spinach is wilted and any excess liquid has evaporated. Remove the skillet from the heat and let the spinach cool for about 10 minutes.
3. 3While the spinach cools, mince the 2 cloves of garlic.
4. 4In a medium bowl, combine the 2 cups of plain yogurt and the minced garlic.
5. 5Add the cooled, sautéed spinach to the yogurt mixture. Stir in the 0.5 tsp of salt and the 0.25 tsp of black pepper.
6. 6Mix everything together thoroughly until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7. 7Serve the chilled Borani Esfenaj with your choice of vegetables or crackers.

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