Step 1

1 Bring a large pot of water to a boil, and fill a large bowl with ice water

Step 2

2 Blanch the parsley in the boiling water for 2 minutes, then add the spinach and blanch both together for another 2 minutes

Step 3

3 Using tongs, transfer the greens to the ice water and leave until they are cool enough to handle

Step 4

4 Drain the greens in a colander or fine-mesh strainer, removing any ice

Step 5

5 Using your hands, form the greens into a ball and squeeze out as much water as possible

Step 6

6 Transfer the ball to a kitchen towel, and wring it out until the greens are almost completely dry

Step 7

7 Transfer the greens to a blender and add the yogurt, turmeric, garlic, 1/2 teaspoon of the salt and the cardamom and puree until smooth

Step 8

8 (Add water, 1 to 2 tablespoons at a time, if needed, to help the mixture blend

Step 9

9 )

Step 10

10 If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill

Step 11

11 Add more charcoal

Step 12

12 When all the coals have ashed over and are gray but are still very hot, about 15 minutes, your grill should be medium hot

Step 13

13 (Use a grill thermometer or to test the heat by holding your hand, palm-down about 5 inches from the grill

Step 14

14 If you can hold it there for 4 to 5 seconds, the heat should be medium heat, or 350 to 450 degrees

Step 15

15 (Alternatively, you can cook these on a gas grill or on a stove-top grill pan

Step 16

16 )

Step 17

17 Slice the mushrooms off their cluster, leaving a very small amount of stem intact

Step 18

18 Using four metal or soaked wooden skewers, thread the mushrooms through the stems, gill-side down, alternating the tops of the mushrooms from left to right so they cook evenly

Step 19

19 You should end up with four full skewers

Step 20

20 Brush the mushrooms with a generous amount of oil to coat, making sure to oil the gills

Step 21

21 Season with the remaining 1/2 teaspoon of salt, pepper and 1/2 teaspoon of the sumac

Step 22

22 Grill the mushrooms for 2 minutes, then flip the skewers and continue to grill, flipping every 2 minutes, until the edges start to curl and brown, the mushrooms have shrunk significantly, and the stems are soft to the touch, about 8 minutes total

Step 23

23 Spread the puree evenly on a platter

Step 24

24 Lightly dust the puree with the remaining 1/2 teaspoon of sumac, place the mushroom skewers on top (or remove the mushrooms from the skewers, if desired, and place over the puree), and serve warm or at room temperature