Omelet wrote:
>
> I know nothing about it but will check google... I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. He is Iranian
> and so is one of the new intake techs. :-)
>
> I spent some time with her today looking over some of my recipe pics on
> picassa and she started talking about yogurt recipes, including yogurt
> with shredded beets or spinach after she saw my pickled eggs...
>
> She opened up then and offered to cook some Iranian recipes and bring
> them to work for me to try. Yay!
>
> Always cool to learn a new cuisine...


Here is a Persian spinach and yoghurt recipe: Borani Esfenaj

1 lb spinach
1 medium onion, chopped
2 cloves garlic, chopped
4 tbs butter
1 c yoghurt
1/2 tsp salt
1/2 tsp pepper

Wash and chop the spinach. Fry the spinach, onion and garlic together in
the butter until cooked through. Let cool to room temperature.

Season the yoghurt with salt and pepper. Add the spinach mixture. Serve
cold.