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    You are in: Home / Recipes / Persian Spinach Salad Recipe
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    Persian Spinach Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Stacia_'s Note:

    (Borani Esfanaj)

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    Units: US | Metric


    1. 1
      Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
    2. 2
      Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
    3. 3
      In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.

    Ratings & Reviews:

    • on March 02, 2011


      This is tasty. One time I topped with toasted pine nuts as DH doesn't like walnuts.I use baby spinach leaves, the cinnamon, less garlic but will try with the full amount sometime, Balkan (thick) yogurt without draining, unrefined extra virgin olive oil, freshly squeezed lemon juice, fresh mint, no dill, sea salt, freshly ground black pepper, chopped mint on top, plus the rest of the ingredients. We eat this with rice dishes. I would make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Persian Spinach Salad

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.2
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 8.3 g
    Cholesterol 30.8 mg
    Sodium 120.8 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.3 g
    Sugars 4.4 g
    Protein 6.6 g

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