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1
Make the dukkah.
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2
Chop the walnuts very fine.
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3
Mix with the toasted sesame seeds in a bowl.
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4
In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill.
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5
Allow to cool.
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6
In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill.
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7
Allow to cool.
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8
When the spices have cooled, grind and add to the nuts and sesame seeds.
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9
Add the nigella seeds, sumac, chili powder and salt and mix together.
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10
Measure out 2 tablespoons and store the remainder of the dukkah in a jar in the refrigerator or the freezer.
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11
Steam the spinach over 1 inch of boiling water until wilted, 1 to 2 minutes (or a little longer, depending on how much spinach you have in your steaming basket; you may have to do this in batches).
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12
Turn the leaves with tongs about halfway through the steaming.
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13
My pot of choice for this is a pasta pot with an insert.
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14
Remove from the heat, rinse briefly with cold water and squeeze out excess water.
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15
If desired, chop coarsely.
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16
Combine the ground clove, allspice, cumin and cinnamon for the spinach, and set aside.
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17
In a mortar and pestle, combine the garlic and a generous pinch of salt and mash to a paste.
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18
Stir into the yogurt.
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19
Set aside.
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20
Heat the olive oil over medium heat in a wide, heavy skillet and add the ground clove, allspice, cumin and cinnamon mix.
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21
Cook until the mixture begins to sizzle, add the spinach and salt and pepper to taste.
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22
Cook, stirring, until the spinach is heated through and coated with the oil, 2 to 3 minutes.
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23
Transfer to a serving dish and spoon the yogurt over the top.
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24
Sprinkle the dukkah over the yogurt, garnish with pomegranate seeds, if desired, and serve.
