Spinach and Yoghurt with Caramelised onions

Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj, was not in my mind when I went our for dinner last week. I spent the week in Ramsgate with my brother Leo, and his new wife Cornelia and we had a fantastic time, eating out every night and chilling out. Although all of the food we ate was delicious, the grilled sword fish steaks, duck breast salads, etc what impressed me the most was the simplest dish, On Saturday evening we went to a wonderful Iranian restaurant, it was simple and inpretentious, but the food was spectacular.

I fancied a duck breast salad with walnuts and pomegranites and it did not dissapoint, but I espied a spinach dish going to another diner and ordered that as well. It was

Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj

and the taste of it was wonderful. The Belgians have an expression and they apply it to food that is sublime, the expression is “it tastes like like angels weeing on your tongue”, and this simple but stunning spinach dip fits the bill.

of course I could not leave without getting the recipe an the only difference was that I used fresh spinach and the chef used frozen as he said that fresh wwas too wet. I blanched the spinach for half a minute and then squeezed it almost dry, I also added a touch of lemon juice for acidity, but I am giving you the recipe he gave me. As an afterthought I served it with a few chopped walnuts on top. I served it with celery stick and Home made parathas and I will be definitely making it again. I often find it difficult to eat breakfast, but this I could manage every morning. I may add some chopped frsh mint next time instead of the walnuts, but in all honesty the beauty of this dip was its simplicity, it is definitely a case of less is more.

My husband Leo and I met on a bus going to Tibet in 1976, in fact we met thirty five years ago today and we were in Iran when the Shah fell. We both loved the fresh food we tasted and it made a change to eat it again. if you want ot make your own yoghurt and it is very easy if your kitchen is warm enough, Homemade Yoghurt recipe

Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj

2 tablespoons olive oil
2 thinly sliced
4 garlic cloves, finely chopped
8 ounces of frozen spinach
4 ounces of thick full fat Greek style yoghurt.

Method

Heat the oil in a large frying pan over low heat. Add onion and cook, stirring occasionally, for 15- 20 minutes or until onion is golden and caramelised, this cannot be rushed. Add the garlic and cook, stirring until it is aromatic.

Defrost and drain the spinach and then dry fry it until, all the water evaporates. Add the caramelised onions and garlic, add the yoghurt and season.

Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj

is a versatile dish that can be added to a buffet, or brunch, it can be used as a sandwich filling or it can be used to stuff hard boiled eggs. Many spinach dips are too creamy and rich with loads of mayonnaise but this Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj has a healthy clean taste which was unbeatable.