*  Exported from  MasterCook  *

                 Borani (Cold Spinach and Yoghurt Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mid Eastern                      Iranian
                Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Spinach -- fresh
   2      tablespoons   Lemon juice -- fresh
   1      teaspoon      Onion -- finely grated
     1/2  teaspoon      Salt
                        Black pepper -- freshly ground
   1      cup           Yoghurt -- unflavored
   1      tablespoon    Mint, fresh -- finely cut or
                         -- 1 teaspoon dried min

Wash the spinach under cold running water. 
 Drain, then strip the leaves from the stems and discard the stems
 and any tough or discolored leaves.
In a heavy 2 to 3 quart saucepan, bring « cup of water to a boil over high heat. 
 Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes.
 Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry
. Chop it as finely as possible.
In a dep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper. 
 Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together.
Refrigerate for at least 1 hour, or until thoroughly chilled. 
Transfer the borani to a chilled serving bowl and sprinkle the top with mint.


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