Spinach salad with yogurt and sour cream

Ingredients for 4 servings:

• 600 g leaf spinach (also frozen, thaw beforehand), finely chopped
• 1 medium-sized onion(s), finely diced
• 1 shallot(s), finely diced
• 2 tbsp extra virgin olive oil
• ½ tsp turmeric
• 1 pot of yogurt, 150 g
• 1 cup sour cream, 150 g
• 2 cloves garlic, freshly squeezed
• n. B. Salt and pepper, freshly ground to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

delicious vegetarian appetizer from Persia (Borani-e asfenadsch)

Heat the oil in a pan (with a lid; if you don’t have one, use a larger pot with a lid) over medium heat and sauté the diced onion and shallot for about 5 minutes. Stir occasionally to avoid burning, until golden brown. Sprinkle in the turmeric and add the chopped spinach. Increase the heat to high, add about 100 ml of water, and stir. Cook the spinach over high heat with the lid on until cooked through, stirring occasionally. Drain the spinach in a colander and let it cool until lukewarm. Meanwhile, add the yogurt and sour cream to a salad bowl. Press the garlic into the mixture and mix thoroughly. Fold in the spinach and season with salt and pepper. In the original Persian recipe, the salad is then refrigerated for another hour. But it also tastes excellent lukewarm. It is usually served with fresh flatbread.