MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Borani-Yeh Esfenaj (Spinach Yogurt Dip)
Categories: Dairy, Greens, Vegetables, Citrus
Yield: 6 Servings
3 tb Extra-virgin olive oil;
- more for serving
1 md Yellow onion; fine chopped
2 lg Garlic cloves; fine grated
Salt & black pepper
1/4 ts Ground turmeric
12 oz Fresh baby spinach -OR-
12 oz Frozen spinach; thawed
1 c Plain Greek yogurt
1 tb Regular plain yogurt;
- more as needed
1/2 ts Lemon zest; and:
1 tb Lemon juice; more to taste
In a large (12") pan, heat the oil over medium-high. Add the onion
and cook, stirring occasionally, until golden brown, 6 to
8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle
with a little salt, stir and cook until fragrant, about 2 minutes.
Add the turmeric, stir and cook until fragrant, about 30 seconds.
Add about half the spinach and increase the heat to medium. Using
tongs, quickly and continuously toss the spinach with the onion
mixture until slightly wilted and reduced in volume. Add the rest
of the spinach, 1/2 ts salt, and 4 ts black pepper. Toss and cook
until the spinach is wilted and any liquid has evaporated, 3 to
5 minutes. Increase the heat slightly if the spinach releases too
much water. Transfer the spinach mixture to a bowl and cool to room
temperature.
To the cooled spinach, add the Greek yogurt, regular plain yogurt,
lemon zest, and lemon juice. Stir well to combine, and add salt to
taste. If the mixture is too thick, thin out with more regular
yogurt, 1 tb at a time. Taste and add more salt and lemon juice as
needed. Cover and refrigerate for at least 2 hours and up to
24 hours. Stir to combine, then drizzle with olive oil and serve.
Note:
You can thin out the Greek yogurt with water instead of regular
yogurt, but it might not be as creamy as using regular plain
yogurt.
Recipe by Naz Deravian
Recipe FROM:
https://cooking.nytimes.com
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