Borani Esfenaj (Yogurt with Spinach)
Recipe by Tannaz Sassooni
Ingredients
½ large onion, sliced into ¼ inch strips
1 bunch spinach, washed and coarsely chopped
2 tbsp olive oil, divided
1/2 tsp turmeric
2 cups full-fat Greek yogurt
salt and pepper to taste
Instructions
In a large frying pan, heat 1 tablespoon of oil over medium heat. Add turmeric and onions, and stir to incorporate. Sauté, stirring occasionally, until onions are fully softened and golden brown, taking care not to burn them. Season to taste with salt and pepper. Remove onions and set them aside in a bowl or on a plate. Do not wash the pan.
To the same pan, add the other tablespoon of oil and place it back over medium heat. Add spinach and cook until fully wilted, stirring occasionally. Allow to cool to room temperature.
In a bowl, mix spinach and yogurt to fully combine. Season to taste with salt and pepper. Cover and chill until serving time. To serve, spread in a serving dish and garnish with caramelized onions and their oil.