| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Iran, Middle east, Salad, Time/life, Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Spinach, fresh |
| 2 | T | Lemon juice, fresh |
| 1 | t | Onion, finely grated |
| 1/2 | t | Salt |
| Black pepper, freshly ground | ||
| 1 | c | Yoghurt, unflavored |
| 1 | T | Mint, fresh finely cut or |
| 1 teaspoon dried mint |
INSTRUCTIONS
Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves. In a heavy 2 to 3 quart saucepan, bring ½ cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible. In a dep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together. Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint. Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@salata.com Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 473.8mg
Potassium: 189.8mg
Carbohydrates: 3.6g
Fiber: 2.3g
Sugar: <1g
Protein: 2.4g