Persian Spinach Salad
Spinach, yogurt and walnuts cooked in a pan and spiced with cinnamon. It's finished with walnuts and herbs.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- easy
- 1
Discard the spinach stems. Wash and drain the leaves, then chop coarsely. Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
- 2
In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
