Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. Here is the first course of her Persian Dinner.
Ingredients
4 cups Yogurt
1 large Onion, peel and finely chop
3 cloves Garlic, crushed
3 cups Spinach, frozen, coarsely chop
1 teaspoon Persian Spices Blend
Salt and Pepper to taste
1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
1/2 large Lemon
4 tablespoons Olive Oil
Preparation
Defrost spinach.
Heat olive oil in a skillet, and sauté onions until golden brown. Add spices, salt and pepper and dissolved saffron. Combine with the spinach and cook for 5 – 10 minutes, until spinach is tender. Remove from heat and add lemon juice. Chill before adding to yogurt.
Serve as side dish with rice and meat dishes.
