Borani

1. 1

   Wash the spinach and drain.

2. 2

   Remove the stems and any discolored leaves.

3. 3

   In a heavy 2 or 3-quart saucepan, bring 1/2 cup water to a boil over high heat.

4. 4

   Add the spinach; reduce the heat to low and simmer tightly covered for about 10 minutes.

5. 5

   Drain the spinach; allow it to cool and squeeze out as much water as possible.

6. 6

   Chop the spinach very finely.

7. 7

   In a deep bowl, combine the spinach, lemon juice, onion, salt and a few grindings of pepper.

8. 8

   Toss the mixture with a spoon, then stir in the yoghurt and mix thoroughly.

9. 9

   Refrigerate at least an hour.

10. 10

    Garnish with fresh mint leaves before serving.

No additional tips available.