Borani Esfenaj - Persian Spinach and Yogurt Dip

Step 1

Heat a pan on medium heat. (No oil needed)

Step 2

Place baby spinach in the pan, lower the heat and wait so that the spinach starts wilting.

Step 3

Once the spinach is wilted, add in mined garlic and stir. Cook for 5 minutes over medium heat or until the excess water is evaporated.

Step 4

Mix the yogurt, spinach and garlic in a bowl.

Step 5

Add salt and pepper to taste.

Step 6

Serve with toasted Iranian bread, naan, toasted bread or pita chips.