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["Blanch the spinach: bring a pot of lightly salted water to a rapid boil; add spinach, and blanch for approximately 30 seconds and no longer than a minute. Immediately remove spinach from heat and drain in colander and rinse with a cup of cold water.", "Transfer wilted spinach to a soft-mesh colander and place it on top of a bowl and leave to drain for at least 15 minutes. Then, press the back of a wooden spoon against the spinach to force out any remaining excess liquid. Repeat this step as many times as necessary (at least a few times) until all excess liquid has been excised. You'll be surprised by how many times you'll have to do this to completely rid all excess liquid.", "Once spinach is ""wrung"" effectively, chop it - either coarse or fine - texture to your taste. ( I prefer the nether region between the coarse and fine - soft but still providing texture and chewiness.)", "Saute crushed garlic in a skillet with just a dollop of olive oil till golden. Then, in the same skillet, with the heat on medium, add spinach, adjust salt to taste, and give it a few whirls (no more than that) in the skillet.", "Dilute yogurt with 1 tablespoon of cold water, and stir with a fork. (It may seem perverse to use strained yogurt then attempt to dilute it but somehow or the other, this step improves the texture of yogurt.)", "Transfer spinach to a big bowl, add yogurt, adjust seasoning with salt and pepper to taste, and with a fork gently mix all the ingredients.", "Place bowl in the fridge for at least half an hour - allowing the borani to cool completely and set. When ready to eat, transfer to a serving bowl. Gently use a fork to fluff up the texture. Garnish with a drizzle of saffron water and top with ground walnuts. Serve with soft, thick flat bread. Enjoy and nush 'e jan!"]
