Amount
Ingredient
Preparation



1
each
onion

chopped



4
cloves
garlic

chopped



1-2
tablespoon
butter





1/2-1
teaspoons
turmeric





1/2-1
teaspoons
cayenne pepper

or generous dash tabasco sauce



1/2
teaspoon
curry powder





1
teaspoon
cumin





1/4
teaspoon
cinnamon





1
package
spinach

frozen chopped, defrosted, or 2 bunches fresh,, cooked and chopped.



1
cup
yogurt, plain

 This spinach and yogurt dish is Persian in origin, The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach.

Borani Esfanah is enjoyed as an appetizer, side dish, or dip to spread on bread.

Though untraditional, the hot pepper flavoring adds zip.

Accompany with French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture.

1. Saute onion and garlic in butter until soft.  Add spices and
cook a few minutes to rid them of any rawness 

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE: Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish).