Ghormeh Sabzi - Persian Herb Stew

خورش قورمه سبزی Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t enjoy this flavorful khoresh. A rich combination of fresh,  aromatic herbs, slow-cooked lamb, tender beans, and tangy dried lemons makes this khoresh both delicious and nutritious. My mother used to call it a "Sabzi Stew" because she would add an abundance of vegetables, including spinach and dill. This recipe is my simplified version. 

Ghormeh Sabzi - Persian Herb Stew 

Ingredients
Serves 4-6

-2 pounds lamb or beef, washed and cubed
- 1 cup red kidney beans or pinto beans, soaked overnight
- 1 large yellow onion, finely chopped
- 4 bunches flat-leaf parsley
- 1 bunch cilantro
- 2 large leeks or 4 scallions (green stems only)
- 1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek (shanbalileh), too much fenugreek will make the stew bitter
- 3-4 dried lemons (limoo amani), pierce each lemon a few times with a fork
- 1 teaspoon turmeric
-Salt and pepper, to taste
Vegetable oil

Method

1. Clean, wash, and dry the herbs. Finely chop the parsley, cilantro, leeks/scallions, and fenugreek. 
2. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the chopped herbs and saute for about 15 minutes, stirring frequently. Set aside.
3. In a large stew pot, heat 2 tablespoons of oil. Add the chopped onions and saute until golden brown. 
4. Add cubed meat, turmeric, salt, and pepper. Cook until brown on all sides.
5. Add the soaked beans, sauteed herbs, and dried lemons. 
6. Pour in enough water to cover the mixture by about 2 inches. Bring to a boil for a few minutes, then reduce the heat to medium-low. Cover, and cook on medium to low heat for 1 1/2 hours. 
7. Taste and adjust the seasoning. Add more water if needed. Lower the heat and let the stew gently simmer for another 30 minutes. Ghormeh sabzi tastes better when it simmers longer ( khoob ja miofteh) and is often more flavorful the next day. 

Serve hot with basmati rice, salad shirazi, and mast o khiar.

Enjoy!

Dolmeh Felfel - Stuffed Bell Peppers

دلمه فلفل  Dolmeh-ye Felfel (Stuffed peppers) is a flavorful Persian food made with ground meat, rice, aromatic herbs, and yellow split peas, all stuffed into bell peppers. Stuffed peppers are easy to prepare and can be enjoyed as a main course or served as a colorful side dish. Sweet peppers come in a variety of beautiful colors and make a vibrant addition to your party dishes.

Dolmeh Felfel - Stuffed Peppers

Ingredients
Serves 8-10

-10 medium-sized bell peppers, rinsed
-1 lb. ground meat (beef, lamb, or turkey)
-1 large onion, chopped
-1 cup rice, rinsed
-1/2 cup yellow split peas, rinsed
-1 bunch fresh parsley, chopped
-1 bunch fresh chives or scallions, chopped
- 1 bunch of fresh dill, chopped
-2 tablespoons dried tarragon
-2 tablespoons dried basil
-1/2 teaspoon turmeric
- A dash of cinnamon
- Juice of 2 lemons
- 2 tablespoons tomato sauce
- Salt and black pepper to taste
- Sugar *optional
-Olive oil

Method

1. Cut the tops off each bell pepper and set aside. Clean the inside of the peppers and remove the seeds. Lightly salt the inside of each pepper.
2. In a frying pan, sauté onions in 2 tablespoons of oil until soft and translucent. Add turmeric, ground meat, salt, and pepper to taste, and brown the meat. Set aside.
3. In a medium saucepan, combine the rice and yellow split peas with 3 cups of water, 2 tablespoons of oil, and 1 teaspoon of salt. Cover and cook on medium-low heat for 15-20 minutes, until water is fully absorbed..
4. In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs, salt, and pepper. Mix thoroughly.
5. Spoon the rice and meat mixture into the bell peppers. 
6. Arrange the stuffed peppers in a large pot, and place the tops back on each pepper.
7. In a small bowl, combine 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt, and pepper. Pour the mixture over the peppers. Cover and cook for about 1 hour, until the peppers are fully cooked.  
8. You can also bake the dish in a preheated oven at 375 degrees Fahrenheit for 50 minutes. For a sweeter version of dolmeh, sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.

Serve warm with pickles and mast o khiar.

Enjoy!

Ash Reshteh - Persian Bean and Noodle Thick Soup

آش رشته - Ash reshteh is a beloved Persian thick soup made with chickpeas, beans, hearty noodles, and an abundance of fresh herbs. Perhaps the most famous of Iran's ash (soup) recipes. This nourishing dish is enjoyed all year-round and is a perfect soup for a cold winter day. My mother often made ash reshteh, and it has remained one of my personal favorites. 

Ash Reshteh - Bean and Noodle Thick Soup

Ingredients
Serves 4-6

- 1 cup chickpeas, soaked overnight and drained

- 1 cup red kidney beans, soaked overnight and drained

- 1 cup lentils
- 1 bunch fresh parsley, chopped

- 1 bunch fresh cilantro, chopped
- 1 bunch fresh spinach, chopped
- 1 bunch scallions or chives, chopped
- 6 ounces dried noodles for ash (available in Persian/Iranian grocery stores)

- Salt and pepper to taste

- Water as needed

For Garnish

- 1 large onion, thinly sliced
- 5 cloves of garlic, chopped
- 2 tablespoons dried mint
- 1/2 teaspoon turmeric
- Vegetable oil or olive oil
- 1 cup kashk (liquid whey)
- 2 teaspoons liquid saffron *optional

Method

- Place the chickpeas and kidney beans in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 1 1/2-2 hours or until the beans are tender. 

- Add the lentils, and cook for another 20 minutes.

- Stir in the chopped vegetables, cover, and cook for 10-15 minutes on medium-low heat.

- Add the noodles, season with salt and pepper, and cook for 25-30 minutes. Add more water if needed. Taste and adjust the seasoning.

- Heat 3-4 tablespoons of olive oil in a medium pan over medium-high heat. Add the sliced onions and cook until golden.

- Add in the garlic and saute for 3-5 minutes.

- Stir in the turmeric powder..

- Add the dried mint and saute for 2-3 minutes.

Transfer the soup into a large serving bowl. Spoon the fried onion- garlic- mint mixture over the top. Drizzle with liquid saffron and a generous amount of liquid kashk. Serve hot with warm bread and extra kashk on the side.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

ماست و بادمجان/ بورانی بادمجان Mast-o-Bademjan/ Borani Bademjan (eggplant and yogurt dip) is a very delicious appetizer especially for eggplant lovers. Also, if you enjoy the taste of garlic, this is a kind of dish that you may use as many garlic cloves as you like!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients:
Serves 4-6

2 large eggplant
2 cups plain yogurt
2 medium onions, thinly sliced
4 garlic cloves, peeled and minced
1 tablespoon dried mint
A pinch of red pepper *optional
Salt and pepper to taste
Vegetable oil or olive oil

Method:

1. Make 2-3 cuts in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplant on the sheet pan and bake in a 400 degrees Fahrenheit preheated oven for about 40 minutes or until soft. Remove from the oven, set aside to cool.
2. Remove the skin, chop into small pieces and place in a colander to drain.
3. Heat 2 tablespoons of oil in a skillet over medium heat, add the onions, saute until golden, add the garlic, stir for 2-3 minutes, add the dried mint. Mix thoroughly.
4. In a large mixing bowl combine the eggplant flesh, yogurt, sauteed onion and garlic, salt and pepper. Taste and adjust the seasoning. Transfer to a serving dish, garnish with a pinch dried mint, red pepper and a drizzle of olive oil. 
5. Serve cold or at room temperature with warm bread.

Enjoy!

Zereshk Polow - Rice with Barberries

زرشک پلو Zereshk Polow with chicken makes a great meal for any occasion and is a favorite among most Iranians. Barberry (zereshk), grows in clusters like grapes. They are tangy, tiny, and deep red in color. I prefer to store the barberries in a zip-lock plastic bag in the freezer to maintain its freshness and color.

Zereshk Polow - Rice with Barberries

Ingredients:
Serves 4-6

2 cups basmati rice
1/2 cup dried barberries (zereshk), can be found at most Iranian or Middle Eastern stores
1 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter  

Vegetable oil

Salt 

Slivered almonds or pistachios for garnish

Method:

1. Rinse the rice with cool water a few times. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt, set aside for at least an hour.
2. Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for ten minutes. Drain. 
3. Place 2 tablespoon of butter and 2 tablespoons oil in a small saucepan, add zereshk to the pan, heat it up over medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
4. In a large non-stick pot that has a tight-fitting lid, bring 3 quarts of water to a rapid boil on medium-high heat. Drain and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside. Drain the rice in a mesh colander and rinse with cool water a few times.
5. Wash the pot and return to heat, add 3-4 tablespoons vegetable oil, and a tablespoon of liquid saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape. 
6. To release the steam make 3-4 holes in the rice with the bottom of the spatula. Cook for 7-10 minutes on medium heat until rice is steaming, when the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice, cover, lower heat and steam the rice for 50 minutes.
7. With a large scoop take some rice and mix in with the remaining saffron and set aside.
8. Serve rice on a platter, layer with barberries, and the mixture of rice and saffron. 
9. Gently remove the crusty bottom (tahdig) and serve on a separate plate.

Enjoy!

Mast-o-Khiar - Persian Yogurt and Cucumber Dip

ماست و خیار Mast-o-khiar is a traditional and very popular Iranian side dish that accompanies many meals. This simple, yogurt-based recipe is refreshing and flavorful. You may add a handful of chopped walnuts and raisins for a little crunch and a bit of sweetness.

Mast-o-Khiar - Yogurt and Cucumber Dip

Ingredients

Serves 4

- 2 cups plain yogurt
- 2 large seedless cucumbers, finely chopped
- 1 tablespoon dried mint
- 1 teaspoon dried rose petals 
- Salt and pepper to taste

Method

- In a mixing bowl, combine the yogurt, cucumber, and dried mint. Season with salt and pepper. Mix well and adjust the seasoning as needed. 

- Transfer to a serving bowl. Garnish with dried mint and dried rose petals. 

- Cover and refrigerate until ready to serve.

Enjoy!

Salad Olivieh

There have been culinary contributions from other cultures that were well received when they made their way into our culture, such as macaroni, salad olivieh and in the recent years, pizza. As I understand it, salad olivieh was first introduced to the Iranian cuisine somewhere between the late 60's and the early 70's and it easily became one of our popular dishes. It is said that "salad Olivier" was created by a French chef M. Olivier who opened a restaurant in Moscow in the 19th century and this was his recipe, if you are interested you can read more about it, here. The first time I had salad olivieh was at my sister's wedding reception many years ago which was prepared by a caterer.

سالاد الیویه Salad Olivieh is a popular picnic or party dish in Iran. There are many different recipes for this dish. Olivieh salad is a combination of chicken, potato and egg salad all in one!
I like to add lemon juice in addition to the pickles for a more tangy taste.

Salad Olivieh

Ingredients:
Serves 4-6

5 medium potatoes, boiled, peeled and diced
2 skinless boneless chicken breasts, cooked and cubed
3 large eggs boiled, peeled, chopped
1 cup frozen peas, cook according to package directions
3 pickled cucumbers (khiar shoor), chopped
1 cup olives - green or black
1 cup mayonnaise
1 tablespoons lemon/lime juice, freshly squeezed
1 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Method:

1. Place potatoes in a pot, add enough water to cover potatoes, bring to a boil over medium-high heat. Cook until potatoes are tender. Drain, let cool, then peel and dice.
2. In a small bowl, whisk mayonnaise, olive oil, lemon juice, salt and pepper. Mix thoroughly.
3. In a large bowl, combine chicken, potatoes, eggs, peas and chopped pickles. Add the mayonnaise dressing and mix well. Taste and adjust the seasoning.
4. Spread salad olivieh in a serving dish. Garnish with olives, pickles and peas. 

Refrigerate until ready to serve.

Enjoy!

Polow - Persian Rice

پلو Polow is a staple of Persian cuisine. There are different kinds of rice and many different ways of preparing a rice dish. The best kind of rice is the black-tail rice (dom-siah) which is very similar to the Indian aromatic basmati rice. The best method for cooking rice is first parboiling and then steaming the rice until it is tender and fluffy.

Polow Zaferani - Persian Saffron Rice

Ingredients:
Serves 4

2 cups long-grain white basmati rice
1/2 teaspoon crushed saffron dissolved in 3 tablespoons of hot water
Butter/vegetable oil
Salt

Method:

1. In a large bowl rinse the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 2-3 tablespoons of salt, set aside for at least a couple of hours.
2. In a large non-stick pot, bring 6 cups of water to a rapid boil on medium-high heat. 
3. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice and rinse it well under cool running water.
4. Wash the rice pot and return to heat. Add 3 tablespoons of oil to the bottom and one tablespoon of saffron-water mixture. With a large spatula return the parboiled rice into the pot, building it into a pyramid shape away from the sides of the pot. To release the steam make 4-5 holes in the rice with the bottom of the spatula. 
5. Cook the rice for 7-10 minutes or until rice is steaming. When the steam starts to come out, pour 2 tablespoons of melted butter and the remaining saffron over the rice, add 1/4 cup of water around the sides. Wrap the lid with a clean cloth (dam-koni) to absorb the water, cover, lower the heat and steam the rice on low heat for another 45-50 minutes.

Serve rice and tahdig on a platter. 

Enjoy!

Soup-e Adas - Persian Lentil Soup

This is a very easy, quick, nutritious, and delicious soup. سوپ عدس Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter.

Soup-e Adas - Persian Lentil Soup

Ingredients:
Serves 4-6

2 cups lentils, rinsed
1 large carrot, peeled, diced
2 large celery stalks, diced
1 large onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
Salt and pepper to taste

A handful of fresh parsley, chopped

Olive oil

Toppings:

Juice of a lemon

A pinch of golpar (angelica powder)

Method:

1. In a skillet heat 3 tablespoons of olive oil over medium heat, saute onions until light golden brown, add garlic, saute lightly for 2-3 minutes, add turmeric powder, stir well.
2. Add celery, carrots, lentils, and 6-7 cups of water.
3. Cover and cook for 50 minutes on medium-low heat. Add a little more water if needed.
4. Add the parsley, salt, and pepper. Taste and adjust the seasoning.

Add the juice of a lime/lemon and a pinch of ground angelica. Serve warm with bread.

Enjoy!

Kotlet - Persian Meat Patties

Traditional Iranian کتلت kotlets are quick, delicious pan-fried meat patties that are full of flavor and so easy to make. They're perfect for a family lunch or dinner, and they also pack wonderfully for picnics. Once you try kotlet, they're sure to become a staple in your home.

Kotlet - Persian Meat Patties

Ingredients
Serves 6-8

-1 1/2 pounds ground meat (lamb or beef)
-2 large potatoes, cooked, peeled, and grated
-1 large onion, grated
-1 large egg, lightly whisked
-1/2 teaspoon turmeric powder
-A pinch of red pepper (optional)
-Salt and pepper, to taste
-1/2 cup dried bread crumbs
-Oil for frying

Method

1. In a large mixing bowl, combine the ground meat, grated onion, grated potatoes, eggs, turmeric, salt, pepper, and red pepper. Mix well by hand until fully combined.
2. Take a handful of the mixture and shape it into an oval or round patty. Dip each patty in breadcrumbs, coating both sides evenly, and shake off any excess.
3. Heat about 4 tablespoons of oil in a large frying pan over medium heat. Fry the patties in batches until golden brown on both sides.                      

 Serve warm or at room temperature with salad shirazi, sabzi khordan , pickles, mast o khiar, and warm bread.

Enjoy!

Kookoo Sib Zamini - Persian Potato Patties

I love serving these delicious, golden potato patties (kookoo sib zamini) as either a side dish or a main dish for a light lunch or dinner. In Iran, fried vegetable and egg dishes are called kookoo (also known as kuku), and there are many variations. This simple yet flavorful version made with potatoes is a classic, and it also makes a perfect dish to pack for a picnic. کوکو سیب زمینی 

Kookoo Sib-Zamini - Persian Potato Patties

Ingredients
Yield: About 14 potato patties

-5 large potatoes
-2 large eggs
-1 small yellow onion, grated (discard the juice)

-2-3 tablespoons bread crumbs
-1/2 teaspoon turmeric
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup vegetable oil, for frying

Method

1. Place potatoes in a large pot, cover with water by a couple of inches, and boil over medium-high heat until fork-tender. Drain and let cool.
2. Peel the potatoes and grate them. 
3. In a large mixing bowl, beat the eggs, then add the grated potatoes, onion, turmeric, bread crumbs, salt, and pepper. Mix well, then refrigerate the mixture for about 1 hour to help it firm up.
4. Shape the mixture into small patties and flatten into  oval or round shapes. Alternatively, you can spoon the mixture directly into the hot oil.
5. Heat the oil in a large nonstick frying pan over medium-high heat. Fry the patties until light brown on both sides. Drain on paper towels.

Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread.

*Note: for extra flavor, stir in a handful of chopped parsley or a teaspoon of dried dill to the mixture.

Enjoy!

Loobia Polow - Rice with Green Beans

لوبیا پلو Loobia polow is a delicious one-dish meal the whole family can enjoy. It's a flavorful combination of rice, diced lamb or beef, and tender green beans. I make loobia Polow quite often for my family, and it's always a favorite at the table.

Loobia Polow - Rice with Green Beans

Ingredients
Serves 4-6

- 2 cups long-grain basmati rice
- 1 1/2 pounds  lamb or beef, cut into small pieces
- 1 lb fresh string beans, washed, cut into 1-inch lengths
- 1 large onion, finely chopped
- 1 large ripe tomato, diced
- 1 (16-ounce) can tomato sauce
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Juice of a lime or lemon
- Salt and pepper to taste

Method

- Wash the rice in several changes of cold water until the water runs clear. Soak for at least an hour in salted water. 

- In a large pan, heat 2-3 tablespoons of oil over medium heat. Add the onion and saute until golden.

- Add turmeric powder, and mix well. 

- Stir in the meat, salt, pepper, and cinnamon, and cook until browned on all sides. 

- Add the diced tomatoes and cook for 2-3 minutes, then stir in the tomato sauce, a cup of water, and simmer gently for 20 minutes.

-  Stir in the green beans, cover, and cook for 15-20 minutes until the beans and meat are tender. Adjust the seasoning and add lime juice to taste.

- Bring 2 quarts of water to a rapid boil in a large saucepan. Drain the rice and pour it into boiling water. Bring the water back to a boil, and cook for about 5-7 minutes on medium-high heat or until the grains are just tender but still firm in the center. Drain in a colander and rinse well with cool water. 

- In a heavy-bottomed pot, add 4 tablespoons of oil. Layer half the rice, then spread the meat and bean mixture over it, followed by the remaining rice. Shape the rice into a pyramid and away from the sides of the pot. 

- Using the handle of a wooden spoon, make 4-5 holes in the rice for steam to escape. Drizzle with2-3 tablespoons oil or melted butter. Cover the lid with a clean kitchen towel, place it on the pot, and cook over low heat for 40-50 minutes.

- Transfer the rice to a serving platter, and serve with  (tahdig), alongside. Serve with salad, mast o khiar, or torshi (pickles).

Enjoy!

Salad Shirazi

سالاد شیرازی Salad Shirazi is a traditional Iranian salad made with Persian cucumbers, tomatoes, red onions, and dried mint. It is dressed with freshly squeezed lime juice or verjuice and olive oil dressing. This is a traditional Iranian salad that is crunchy, colorful, super delicious, and easy to make. Salad Shirazi serves as a great side dish for most meals and is so delightful that you can enjoy it with a spoon.

Salad Shirazi

Ingredients:
Serves 4-6

- 6 Persian cucumbers, peeled, diced
- 3 medium ripe tomatoes, seeded, diced
- 1 medium red onion, diced

For the dressing:

- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice or verjuice (abghooreh)
- 1 teaspoon dried mint
- Salt and pepper to taste

Method:

- In a medium mixing bowl, whisk together olive oil, lime juice, dried mint, salt, and pepper. Taste and adjust seasoning.

- In a serving bowl, combine the diced tomatoes, cucumber, and onion. Place the chopped tomatoes and onion.

- Pour the dressing over the salad and mix well.

- Serve chilled or at room temperature.

Enjoy!

Khorak-e Loobia - Red Kidney Beans Side Dish

This is a tasty and healthy dish that my mother used to make frequently when I was growing up. خوراک لوبیا Khorak-e loobia is one of my favorite side dishes of all time and I make it fairly often. I like to add a generous amount of lemon juice after beans are cooked.

Khorak-e Loobia - Kidney Beans Dish

Ingredients:

Serves 4-6

2 cups red kidney beans

2 large onions, finely chopped

4 large cloves of garlic, minced

3-4 tablespoons olive oil

2 tablespoons tomato paste

Juice of 2-3 lemons/lime (use more if you prefer)

Salt and pepper to taste

Water

Method:

1. Pick over the beans, rinse thoroughly and soak them in water overnight. 
2. Pour the water out, rinse and place the beans in a large pot, add 6 cups of water, bring to a rapid boil on high heat, reduce the heat and cook for 15 minutes over medium-high heat. 
3. Drain the beans in a colander, return them back into the pot, add enough water to cover the beans by two inches, cover and cook for an hour on medium heat. 
4. In a skillet, saute the chopped onions in olive oil until golden brown.
5. Add garlic and saute for 2-3 minutes.
6.  Then add the tomato paste, salt, and pepper, stir well, saute for another couple of minutes.
7.  Add a cup of warm water, simmer on low heat for 10 minutes. 
8. Pour the content of the skillet – onion, garlic, and sauce mixture into the pot, stir.
9.  Add lemon juice, taste and adjust the seasoning, cover and simmer for another 20-30 minutes.

Khorak-e loobia can be served warm or cold.

Enjoy!

Mast Esfenaj - Persian Yogurt and Spinach Dip

Mast Esfenaj (Borani Esfenaj) is a refreshing and nutritious yogurt and spinach dip. This healthy side dish pairs beautifully with rice, stews, chicken, or fish. Yogurt and Spinach dip is easy to make and can be served as an appetizer.

Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients

Serves 4

- 2 cups plain yogurt
- 2 pounds fresh spinach, washed and chopped (or  1 x 10-ounce package frozen spinach, thawed)
-1-2 cloves of garlic, minced
-2 tablespoons walnuts, crushed *optional
-Salt and pepper to taste
- Dried petals for garnish

Method

1. Wash and chop the spinach into small pieces. 
2. Place spinach into a medium pan with 1/2 cup of water.  Bring to a gentle boil over medium-low heat, then reduce the heat, and steam for 7-10 minutes or until tender. Set aside to cool.
3. Drain well, then transfer spinach to a mixing bowl. 
4. Add yogurt, minced garlic, walnuts, salt, and pepper, mix well until combined.
5. Garnish with chopped walnuts and crushed dried rose petals. 
6. Refrigerate for at least two hours before serving. 

Serve cold or at room temperature with warm bread as an appetizer or alongside rice and grilled dishes..

Enjoy!