Title: Borani (cold spinach and yoghurt salad)
 Categories: Middle east, Iran, Vegetable, Salad, Time/life
      Yield: 4 Servings
 
    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
 
    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