Iranian Spinach and Yogurt Dip – Borani Esfenadj

Ingredients for 1 servings:

• 300 g baby spinach
• 1 onion(s), very finely diced, approx. 100 g
• 1 tbsp rapeseed oil
• ½ tsp turmeric powder
• ½ tsp, crushed cinnamon powder
• 150 g Greek yogurt
• some salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

excellent with grilled meat or grilled vegetables

Trim, wash, and spin dry the spinach. Then sauté in a pan until it collapses. Drain, rinse in cold water, squeeze out excess water, and chop lightly. Fry the diced onion in oil until golden brown. Add the turmeric and cook gently. Stir in the spinach and simmer for about 5 minutes. Add 1-2 tablespoons of water if necessary to prevent it from sticking. Let everything cool. Mix with the yogurt and season with salt and cinnamon.