Clearwaters Organic Dairy

Borani (Cold Spinach and Yoghurt Salad) Iranian recipe


Ingredients:
 

  • 250g spinach or silverbeet
  • 2tbl Lemon juice, fresh
  • 1tsp onion, finely grated
  • 1tsp salt
  • Black pepper, freshly ground
  • 1 cup Clearwater's Cream-Top-Yoghurt
  • 1tbl Mint, freshly, finely cut

Method:
 

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 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 deep 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.

This page was last modified on: 25 Sep 2013 21:10:53