Recipe by Scots Lass/Cairo
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
Top Review by Chef Anders Ostergaard
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!
- 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
Directions See How It's Made
- 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!