Omelet wrote:
>
> 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?
> --


Why not? It's served either as a salad/first course or a side dish.