Borani

• 1/2 lb. fresh spinach
• 2 Tbsp. fresh lemon juice
• 1 tsp. finely grated onion
• 1/2 tsp. salt
• freshly ground black pepper
• 1 c. unflavored yoghurt

1. Wash the spinach and drain.
2. Remove the stems and any discolored leaves.
3. In a heavy 2 or 3-quart saucepan, bring 1/2 cup water to a boil over high heat.
4. Add the spinach; reduce the heat to low and simmer tightly covered for about 10 minutes.
5. Drain the spinach; allow it to cool and squeeze out as much water as possible.
6. Chop the spinach very finely.
7. In a deep bowl, combine the spinach, lemon juice, onion, salt and a few grindings of pepper.
8. Toss the mixture with a spoon, then stir in the yoghurt and mix thoroughly.
9. Refrigerate at least an hour.
10. Garnish with fresh mint leaves before serving.

fresh spinach, lemon juice, onion, salt, freshly ground black pepper, unflavored yoghurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557468 (may not work)