Serving the Guest: A Sufi Cookbook
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Cook me sweet or sour.
Whatever I am cooked with,
I reached You, I mixed with You.
Iranian Spinach Appetizer
Chilling: 3+ hours
3 cups finely chopped onions
8 oz. (2 sticks) sweet butter
4 cups (1 quart) yogurt
2 tsp. salt
2 tsp. cinnamon or dried mint
2 tsp., freshly ground pepper
4 tbsp. finely chopped garlic
Stem the spinach, rinse it well, coarsely chop and set aside; or thaw frozen spinach and chop it. In a large pan, sauté the onions in butter until translucent. Add the spinach and, stirring constantly, cook for about 5 minutes, until it is thoroughly wilted. Turn off the heat.
In a large bowl, combine the yogurt, salt, pepper, garlic, and cinnamon or mint, and mix well. Add the spinach and onion mixture and blend thoroughly. Allow to rest for several hours to allow the flavors to blend before serving cold or at room temperature.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.