Whether it’s sautéed as a side with steaks or a made into a curry with paneer or meat, stirred into rice or stuffed in samosas, I never refuse anything spinach.
Both vitamin pills and vegetables are looking loaded with essential nutrients, but not in the same combination. Vegetables and fruits have been a natural part of the evolution of human body and our digestive system. So what would you choose to keep your body healthy and functioning smoothly? A plant that our forefathers raised and gathered from the land surrounding them or something prepared in labs that doesn’t even look like food?
Spinach is a good source of both vitamin C and iron. Vitamin C is necessary to boost iron absorption, making it more acceptable to the body. This nutrient rich and delicious bowl of borani esfanaaj, a delicious Yogurt spinach dip topped with walnuts and olive oil is a unique way of incorporating spinach in your daily diet.
Since this Yogurt Spinach Dip is quite filling, it will keep you satisfied for a long time. The cool yogurt will help you stay hydrated during the scorching summer days. Though it’s considered and served as a dip in the Irani cuisine but for me it’s a complete summer lunch in a bowl.
3 cups fresh spinach leaves (or 3/4 cup canned spinach)
2 cloves garlic, crushed
salt and pepper to taste
1/2 teaspoon red chilli flakes
2 tablespoons extra virgin olive oil
2 tablespoons pumpkin or sunflower seeds
1/4 cup walnuts
1/2 crispy fried onion
This Is What You Do:
Add spinach leaves and continue to sauté until the leaves are soft and liquid evaporates.
Stir in red chilli flakes, walnuts and seeds. Saute another minute.
Remove from heat and let it cool down.
Roughly mash up the spinach with a fork.
Season the spinach with salt and pepper. Stir spinach mix into thick yogurt.
Garnish with crispy fried onion and a drizzle of olive oil.
Refrigerate till serving time or serve at room temperature.
This dip tastes great with bread, crunchy vegetables or kebabs.