Ingredients

• 750 gm. spinach
• 60 gm. onions, finely chopped
• 15 ml. oil
• 2 cloves garlic, crushed
• 10 gm. salt
• 3 gm. freshly ground black pepper
• 450 gm. yoghurt, nano dok (spice mix) for garnish.
• To prepare the spice mix
• 15-45 gm. ghee
• 5 gm. turmeric powder
• 8 gm. dried mint.

How to Make Borani Esfanaj (Spinach Salad)

• Trim off roots and coarse stalks from the spinach.
• Wash leaves well, discarding any discoloured and damaged ones.
• Drain and shred coarsely. In a large casserole dish, heat oil on HIGH for 3 mins. Add onions to the oil and cook on HIGH for 3 mins.
• Remove from the oven and add garlic, salt and pepper. Cool.
• Place yoghurt in a mixing bowl and add spinach mixture.
• Toss well and adjust seasoning. Serve at room temperature, garnished with nano dok (spice mix). To prepare the spice mix
• Heat ghee in a small bowl on HIGH for 2 mins.
• Stir in turmeric power and cook for 10 seconds until turmeric colours a golden brown.
• Crush mint, add to the dish and stir. Let it stand for 5 mins.