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 Thawed frozen spinach
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
teaspoon salt and 4 teaspoon 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 tablespoon
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.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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