BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP)

      Title: BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP)
  Categories: Ethnic, Salads, Dips
       Yield: 6 Servings
  
       1    Onion, chopped
       4    Cloves garlic, chopped
       1    To 2 tbsp butter
     1/2    To 1 tsp tumeric
     1/2    To 1 tsp cayenne pepper (or
            -a generous dash tabasco
            -sauce)
     1/2 ts Curry powder
       1 ts Cumin
     1/4 ts Cinnamon
       1 pk Frozen chopped spinach,
            -defrosted, or 2 bunches
            -fresh spinach,
            Cooked and chopped.
       1 c  Plain yogurt
  
   This spinach and yogurt dish is Persian in origin, The yogurt is
   redolent with both musky and sweet spices complementing the slightly
   tart taste of the spinach. Borani Esfanah is enjoyed as an appetizer,
   side dish, or dip to spread on bread.  Though untraditional, the hot
   pepper flavoring adds zip. Accompany with French bread, or pita; or,
   for a more tactile experience, tear off pieces of warm, soft flour
   tortillas and scoop up the savory mixture.
   
   salt
   
   1.  Saute onion and garlic in butter until soft.  Add spices and cook
   a few minutes to rid them of any rawness
   
   2.  Mix in spinach, yogurt, and salt to taste.
   
   RECOMMENDED WINE:
   
   Drink a slightly sweet Gewutztraminer or California riesling (German
   rieslings fade at the spicy assertion of this dish).
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