| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Middle east, Iran, Vegetable, Salad, Time/life |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spinach, fresh |
| 2 |
tb |
Lemon juice, fresh |
| 1 |
ts |
Onion; finely grated |
| 1/2 |
ts |
Salt |
|
|
Black pepper; freshly ground |
| 1 |
c |
Yoghurt; unflavored |
| 1 |
tb |
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 « 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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