This refreshing Iranian salad has a pure and delicate flavor.

　　

Ingredients

serves 4

　　1 pound spinach

　　1 cup thick strained Greek-style yogurt or plain whole-milk yogurt

　　2 cloves garlic, crushed

　　3/4 teaspoon sugar

　　Salt and pepper

　　2 tablespoons extra-virgin olive oil

　　Juice of 1/2 lemon

　　

Step 1

Wash the spinach and remove stems only if they are thick and hard. Drain the leaves and put them in a large pan. Cover and set over low heat until the leaves crumple into a soft mass. They steam in the water that clings to them in very few minutes.

　　

Step 2

Drain, and when cool enough, squeeze out the excess water with your hands. Chop with a sharp knife and mix with the rest of the ingredients.

　　

Variation

Step 3

Another version calls for 1 large chopped onion sautéed in 1 tablespoon butter or vegetable oil.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf