In article >, Arri London >
wrote:

> 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.

Sounds good to me. :-)
Served with a toasted pita bread?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine