В этом блоге читайте советы, которые помогут вам восстановить или сохранить своё здоровье на всех планах вашего бытия. Совет дня: Согласно Сен-Жермену, каждый палец на руке относится с определённым скандинавским богом. О, эта сложная руническая хиромантия. Как её осознать? Как понять богов? Просто! Боги - это свет! Боги любят свет! Так дайте свет богам и они будут милостивы к вам. Судьбу тоже можно лечить. Ежедневно светите на каждую ладошку по 4 минуты медицинским фильтром Биоптрона. Выздоравливайте!

четверг, 8 декабря 2016 г.

Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

Author Notes: A borani is a cold yoghurt-based dish from Iran. But that is a bit of a boring piece of info, right? Well, apparently, it has been said that Poorandokht, the daughter of the Sassanian Persian King Khosrow Paravaiz, loved cold yoghurt-based dishes. When she was proclaimed Queen, the name Poorani was given to yoghurt-based dishes. Later on Poorani turned into Borani.
Serves 2-4
  • 2packets baby (or regular) spinach, (6 oz packets)
  • 1clove garlic, minced and divided into two separate batches.
  • 2tbsp olive oil (not your best, but the type you use for sautéing)
  • 2small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
  • Salt
  • Dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
  • Handful crushed walnuts
  • Your best olive oil
  1. Blanch your baby spinach.
  2. Drain well, make sure to get all the liquid out. Chop fine.
  3. Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
  4. Remove from stove, allow to cool, then squeeze out any excess liquid.
  5. In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
  6. Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
  7. Serve with lavash or whole wheat pita. And don't forget the Pinot Gris 






















https://food52.com/recipes/3541-yoghurt-spinach-dip-borani-esfanaaj-in-the-persian-manner

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