Yoghurt with Spinach from Persia in Peckham by Sally Butcher
Borani is named after one Pourandokht, a very popular queen of olden Iran. Apparently she was inordinately fond of yoghurt with things up it, and this dish was
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- oil or butter for frying
- 1 large onion
- 1 1/2–2 kg fresh spinach, washed and chopped (or 2 packs frozen)
- salt and pepper
- a smidgin of ground turmeric (optional)
- 1 x 500 g tub thick (ish) yoghurt
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