Boorâni-Ye Esfenâj (Yogurt with spinach)

Product :saffron
Category : starters
Nº of Portions :4
Origin : Persian Gulf
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Slice the onions thinly downwards and fry in oil until soft and dark golden. Wash the spinach thoroughly, shake dry and chop finely. Add to the onions with the turmeric, salt and pepper, cover and cook gently until the spinach is soft. Mix the spinach and onions together until well blended. Leave in a strainer to drain and cool. Mix into the strained yogurt. Garnish with liquid saffron Safinter and serve very cold.
Advice :
2 medium onions
1 Kg fresh spinach
Ľ teaspoon turmeric
Salt and freshly ground black pepper
250 g strained yogurt
1 teaspoon liquid saffron Safinter

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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