Borani-e Esfenaj

1. 1

   Wash the spinach and remove stems only if they are thick and hard.

2. 2

   Drain the leaves and put them in a large pan.

3. 3

   Cover and set over low heat until the leaves crumple into a soft mass.

4. 4

   They steam in the water that clings to them in very few minutes.

5. 5

   Drain, and when cool enough, squeeze out the excess water with your hands.

6. 6

   Chop with a sharp knife and mix with the rest of the ingredients.

7. 7

   Another version calls for 1 large chopped onion sauteed in 1 tablespoon butter or vegetable oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.