| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat, Your, Greens |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Fresh spinach or 450g frozen leaf spinach |
| 2 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 25 |
g |
Butter |
| 2 |
|
Cloves garlic; peeled, halved and |
|
|
; crushed with a |
|
|
; knife |
| 350 |
g |
Mushrooms; chopped |
| 1 1/2 |
tb |
Pomegranate sauce or 1tbsp lemon juice |
|
|
; and 1tbsp black treacle |
| 1 |
|
Pinches ground saffron; (optional) |
|
|
Salt and freshly ground black pepper |
| 225 |
g |
Dried apricots or prunes |
| 1 |
tb |
Rosewater; (optional) |
INSTRUCTIONS
If using fresh spinach, wash and cook lightly. If using frozen leaf
spinach, just let it thaw. Either way, drain thoroughly squeezing out
water.
Heat the oil in a frying pan and saut. the onion until browned. Add the
butter and when melted, add the spinach, garlic and mushrooms. Cook over a
fairly high heat, stirring constantly for about 4 minutes. Now stir in the
pomegranate sauce, or the lemon juice and treacle, the saffron, salt and
pepper. Finally, stir in the apricots or prunes and mix thoroughly.
Transfer to a heavy casserole and add the rosewater, and enough water to
cover generously. Cover with a lid and cook over the lowest possible heat
(use a diffuser mat if you have one) for about 1 1/4-1 1/2 hours, until
very thick and rich. Taste and adjust seasoning, then leave to cool. Serve
cold.
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