In article >, Arri London >
wrote:

> 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.

I was thinking tradition. <g>
I'd likely serve it with romaine leaves as they are convenient for
lettuce boats.
--
Peace! Om

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