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.