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      Title: Borani-Yeh Esfenaj (Spinach Yogurt Dip)
 Categories: Dairy, Greens, Vegetables, Citrus
      Yield: 6 Servings

      3 tb Extra-virgin olive oil;
           - more for serving
      1 md Yellow onion; fine chopped
      2 lg Garlic cloves; fine grated
           Salt & black pepper
    1/4 ts Ground turmeric
     12 oz Fresh baby spinach -OR-
     12 oz Frozen spinach; thawed
      1 c  Plain Greek yogurt
      1 tb Regular plain yogurt;
           - more as needed
    1/2 ts Lemon zest; and:
      1 tb Lemon juice; more to taste

  In a large (12") pan, heat the oil over medium-high. Add the onion
  and cook, stirring occasionally, until golden brown, 6 to
  8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle
  with a little salt, stir and cook until fragrant, about 2 minutes.
  Add the turmeric, stir and cook until fragrant, about 30 seconds.

  Add about half the spinach and increase the heat to medium. Using
  tongs, quickly and continuously toss the spinach with the onion
  mixture until slightly wilted and reduced in volume. Add the rest
  of the spinach, 1/2 ts salt, and 4 ts black pepper. Toss and cook
  until the spinach is wilted and any liquid has evaporated, 3 to
  5 minutes. Increase the heat slightly if the spinach releases too
  much water. Transfer the spinach mixture to a bowl and cool to room
  temperature.

  To the cooled spinach, add the Greek yogurt, regular plain yogurt,
  lemon zest, and lemon juice. Stir well to combine, and add salt to
  taste. If the mixture is too thick, thin out with more regular
  yogurt, 1 tb at a time. Taste and add more salt and lemon juice as
  needed. Cover and refrigerate for at least 2 hours and up to
  24 hours. Stir to combine, then drizzle with olive oil and serve.

  Note:

  You can thin out the Greek yogurt with water instead of regular
  yogurt, but it might not be as creamy as using regular plain
  yogurt.

  Recipe by Naz Deravian

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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