Mast-Esfenaj (Yoghurt With Spinach)

Ingredients

500 grams of greek yoghurt (I use the low-fat version)
a massive plateful of fresh baby spinach (or a cube, around 200 grams, of frozen spi
1 clove of crushed garlic (more if you’re in the mood for it!)
50 grams of sultanas,
50 grams around of crushed walnuts,
salt to taste
oil (to sauté spinach – I just use extra virgin olive oil)

Preparation

1
Pour some olive oil into a frying pan (personally I’m quite generous).
2
Add spinach (it will cook down very quickly)
3
Add crushed garlic and mix
4
Let it cook down until the spinach is nice and mushy
5
If you can be bothered, let the spinach cool down for a few minutes
6
Add the cooked spinach mix to the yoghurt. I usually keep mixing in yoghurt until I’m happy with the ratio of plenty of spinach per bite, but still tasting yoghurt
7
Add as much sultanas and walnuts that you like (the sultanas add a sweet touch, so if you’re not into sweet, you may choose not to add them at all)
8
Add salt to taste
9
Mix it all around
10
Eat it! With some yummy bread, or as a side dip to a meal

 



About

classic, healthy, Persian dish that's sure to wow you and your dinner guests! http://tinyurl.com/3yo9cjd

Yield:

1 servings

Added:

Sunday, October 10, 2010 - 6:14am

Creator:

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