Summary

Ingredients

• 600 g spinach leaves (also frozen, defrost beforehand), cut into small pieces
• 1 medium onion (s), finely diced
• 1 shallot (s), finely diced
• 2 tablespoon olive oil, virgin
• 0.5 teaspoon ½ turmeric
• 1 cup yogurt, (50 g)
• 2 cloves garlic, freshly squeezed
• Salt and pepper, freshly ground to taste

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Instructions

1. Bring the oil in the pan (with the lid, use a larger saucepan with lid if not available) to medium heat and sauté the diced onion and shallot for about 5 minutes. Be careful not to burn them, so stir occasionally until they are golden brown. Scatter turmeric and add the sliced spinach.
2. Now raise the temperature to high heat and add approx. 100 ml of water, stir. Now finish cooking the spinach over the high heat with the lid closed. Stirring occasionally.
3. Then drain the spinach in a sieve and let cool until lukewarm.
4. In the meantime, put the yogurt and sour cream in a salad bowl. Press the garlic into the mass and stir thoroughly.
5. Then fold in the spinach and season with salt and pepper.
6. In the Persian original, the salad is then placed in the refrigerator for another hour. But it also tastes lukewarm.
7. This is usually served with fresh flatbread.