Mast Esfenaj - Persian Spinach and Garlic Yogurt

This is one of my dad's favourites that he makes for me when visiting. It's so yummy. We both LOVE garlic, raw, cooked, pickled you name it! So if you love garlic this is for you otherwise, pass to the next recipe! This is also a traditional Iranian side.  Yogurt is usually at the table so varying it is just fun.

This is also relatively healthy. Add it to some bread even as a snack and it's fabulous.

INGREDIENTS

Spinach - 1 bunch 

Onion - 1 quartered and sliced

Garlic - 3 large cloves diced finely

Green onions - 2 sliced (optional)

Greek Yogurt (or regular) - 1 cup 

Canola Oil - 6 tbsp

Salt and pepper to taste

FUNDABBLER FACT

VARIATION:

In Iran we cook according to the seasons. We believe foods have a natural coldness or hotness to them (nothing to do with temperature). It's how it reacts to the body. Anyway, for the winter to the yogurt you can add raisins (of your choice) as well as walnuts. You don't have to wait for winter to indulge! Try it out!

INSTRUCTIONS

Wash, chop and wilt your spinach in a pan on low heat. This will take about 20 min.

In the mean time, chop and fry your onions until golden brown and a bit crispy.

Add in 1/3 of your chopped garlic and basically warm (fry for 2 min just to marry tastes).

Mix everything together (add your garlic, onion garlic mix, salt, pepper, yogurt spinach). 

Serve up on some bread and 

ENJOY!