Prep 10 mins
Cook 15 mins
Persian Spinach and Yoghurt Salad. This recipe was given to me by a friend married to an Iranian. It is light and refreshing, and goes particularly well as an accompaniment to grilled chicken. Serve with Pita Bread
- 1 lb of fresh cleaned chopped spinach leaves or 8 ounces frozen spinach, defrosted and drained well
- 1 tablespoon olive oil
- 1 small onion, chopped finely
- 8 fluid ounces greek natural yoghurt
- 1 finely chopped garlic clove
- 1 tablespoon finely chopped toasted walnuts
- 2 tablespoons raisins
- 1 teaspoon powdered dried mint
- 1⁄2 teaspoon turmeric powder
- salt and black pepper
- Heat the olive oil and gently cook the onion and garlic in a covered pan over low heat until transparent.
- Add the chopped spinach leaves or the frozen spinach,and stir well. Cook for approximately 5 minutes.Should the spinach become too dry, you may wish to add a further dessertspoon of oil.
- Stir in the raisins and cook for another minute or two.
- Turn the spinach mixture into a mixing bowl and allow to cool slightly.
- Stir in the chopped walnuts.
- Add the Greek yoghurt and mix well.
- Season to taste with salt and pepper.
- Spoon into a serving dish, sprinkle with the mint and serve chilled. Enjoy!
This is quite delicious! I tried it out because I wanted something new that I'd never tasted before and it turned out great. We had chicken kebabs and rice pilaf with it. I guess you can compare this a little to greek tzatziki (spelling?). So if youre tired of the same ol' cucumbers in greek yoghurt, I suggest trying this instead. It will probably also work well as 'mezze' or anti pasti with fresh pitas... Will be making it again some time soon -cheers!
Weeelllll, I had no Greek yogurt OR plain yogurt (pooey on my planning skills, huh?) so I used sour cream. Given the time of year, I served it warm. I thought it was like really great creamed spinach. Great stuff!!