Culture - Recipes

Recipes Borani-e Esfanaj (Cold Spinach Yogurt Salad) Makes 4-6 servings Prep time: 10 minutes 2 large bunches fresh spinach 1 large onion, grated 2 cups plain yogurt, beaten 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, finely minced 1/2 cup toasted chopped walnuts 1 tablespoon toasted sesame seeds 2 tablespoons minced fresh mint 1 lemon, cut into wedges 1) Wash, cut out tough stems and coarsely chop spinach. 2) Place spinach in large saucepan with onion, cover and steam 5 minutes. 3) Strain in colander. Place in wooden bowl and add, mixing well; yogurt, olive oil, lemon juice, salt, pepper, garlic, walnuts. 4) Adjust seasonings, chill and just before serving sprinkle with sesame seeds and mint. Garnish with lemon wedges. (From "Middle Eastern Cooking" by Eva Zane) For trying Iranian cuisine, you can purchase cookbooks here.