Persian Spinach Salad

(Borani Esfanaj)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb fresh spinach
• 3  tablespoons unsalted butter
• 1  small onion, minced
•  ground cinnamon (optional)
• 2  garlic cloves, minced
• 1  cup  drained yogurt (see "Draining Yogurt" box)
• 2 1⁄2 tablespoons extra virgin olive oil
• 2  tablespoons lemon juice
• 1  tablespoon  chopped of fresh mint or 1  tablespoon dill
•  salt & freshly ground black pepper
• 3  tablespoons  chopped toasted walnuts

Directions

1. Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
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. 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.