Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   4      cloves        garlic -- chopped
   1      tablespoon    butter -- (up to 2)
     1/2  teaspoon      turmeric -- (up to 1)
     1/2  teaspoon      cayenne pepper -- (or a generous dash,
                        -- (up to 1)
                        -- Tabasco sauce)
     1/2  teaspoon      curry powder
   1      teaspoon      cumin
     1/4  teaspoon      cinnamon
   1      package       frozen chopped spinach -- defrosted, or 2
                        -- bunches fresh
                        -- spinach,
                        cooked and chopped.
   1      cup           plain yogurt

Preparation:

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. 1. Sauté onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness 2. Mix in spinach, yogurt, and salt to taste.