Borani Esfanaj (Spinach-Yogurt Salad Or Dip)

Course : Curry
Serves: 6
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1 medium 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 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 / Directions:

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.

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