| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Dips, Ethnic, Salads | 6 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 4 | Cloves garlic, chopped | |
| 1 | To 2 tbsp butter | |
| 1/2 | To 1 tsp tumeric | |
| 1/2 | To 1 tsp cayenne pepper, or | |
| a generous dash tabasco | ||
| sauce | ||
| 1/2 | t | Curry powder |
| 1 | t | Cumin |
| 1/4 | t | Cinnamon |
| 1 | Frozen chopped spinach | |
| defrosted or 2 bunches | ||
| fresh spinach | ||
| Cooked and chopped. | ||
| 1 | c | Plain yogurt |
INSTRUCTIONS
This spinach and yogurt dish is Persian in origin, The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip to spread on bread. Though untraditional, the hot pepper flavoring adds zip. Accompany with French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture. salt Saute onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness Mix in spinach, yogurt, and salt to taste. RECOMMENDED WINE: Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 43.1mg
Sodium: 150.6mg
Potassium: 258.5mg
Carbohydrates: 7.6g
Fiber: 1.9g
Sugar: 4g
Protein: 4.2g