Borani (Cold Spinach and Yoghurt Salad) Iranian recipe
- 250g spinach or silverbeet
- 2tbl Lemon juice, fresh
- 1tsp onion, finely grated
- 1tsp salt
- Black pepper, freshly ground
- 1 cup Clearwater's Cream-Top-Yoghurt
- 1tbl Mint, freshly, finely cut
Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves.
In a saucepan, bring cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.
In a deep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together.
Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.