Borani esfanaj (spinach-yogurt salad or dip)
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Borani esfanaj (spinach-yogurt salad or dip)
  Salad    Dips  
Last updated 6/12/2012 1:09:45 AM. Recipe ID 36792. Report a problem with this recipe.
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      Title: Borani esfanaj (spinach-yogurt salad or dip)
 Categories: Ethnic, Salads, Dips
      Yield: 6 Servings
 
      1    Onion, chopped
      4    Cloves garlic, chopped
      1    To 2 tbsp butter
    1/2    To 1 tsp tumeric
    1/2    To 1 tsp cayenne pepper (or
           -a generous dash tabasco
           -sauce)
    1/2 ts Curry powder
      1 ts Cumin
    1/4 ts Cinnamon
      1 pk Frozen chopped spinach,
           -defrosted, or 2 bunches
           -fresh spinach,
           Cooked and chopped.
      1 c  Plain yogurt
 
  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.
  
  salt
  
  1.  Saute 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.
  
  RECOMMENDED WINE:
  
  Drink a slightly sweet Gewutztraminer or California riesling (German
  rieslings fade at the spicy assertion of this dish).
  




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Recipe ID 36792 (Apr 03, 2005)

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