Borani Esfanaj (Spinach Salad) Recipe

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750 gms. spinach
60 gms. onions, finely chopped
15 ml. oil
2 cloves garlic, crushed
10 gms. salt
3 gms. freshly ground black pepper
450 gms. yoghurt, nano dok for (spice mix) garnish.
to prepare the spice mix
15-45 gms. ghee
5 gms. turmeric powder
8 gms. dried mint.

Trim off roots and coarse stalks from the spinach. Wash leaves well, discarding any discoloured and damaged ones.
Drain and shred coarsely. In a large casserole dish, heat oil on HIGH for 3 mins.
Add onions to the oil and cook on HIGH for 3 mins.
Remove from the oven and add garlic, salt and pepper. Cool.
Place yoghurt in a mixing bowl and add spinach mixture.
Toss well and adjust seasoning. Serve at room temperature, garnished with nano dok (spice mix).

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