A lentil-and-spinach dish was prepared in medieval Persia to heal the sick. For the cure to be effective, the ingredients had to be bought with money begged in the streets. Here is a modern version.

　　

Ingredients

serves 6

　　1 1/2 cups large green or brown lentils, washed

　　Salt

　　1 pound fresh spinach or frozen leaf spinach

　　2 tablespoons butter or olive oil

　　2 or 3 cloves garlic, crushed

　　1/2 teaspoon ground coriander

　　1/2 teaspoon ground cumin

　　Pepper

　　

Step 1

Boil the lentils in water for about 20 minutes, or until very tender, adding salt when they begin to soften, then drain.

　　

Step 2

Wash and drain the spinach and remove any hard stems. Put it in the pan with the lid on over very low heat for a minute or two, until the leaves crumple into a soft mass. They will steam in the water that clings to them. If using frozen spinach, defrost. Cut the spinach leaves into ribbons.

　　

Step 3

Heat the butter or oil in the pan. Add the garlic with the coriander and cumin and stir for a moment or so, until the aroma rises. Now put in the lentils and spinach, add pepper, stir very well, and cook for a few minutes more.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf