This recipe is adapted from the site Turmeric and Saffron - chock full of wonderful Persian recipes.
Mast o Esfenaj (Persian Yogurt and Spinach Dip)
2 cups of yogurt (again, I'm loyal to Fage 2% but use your favorite!)
1 10-ounce package of frozen spinach, thawed and drained well of excess water (you may want to stick it in a saute pan on medium for 5 minutes to 'dry it out')
1 teaspoon salt
1 teaspoon fresh-ground pepper
2 dashes of garlic powder
Walnuts (optional - I don't use them since I'm allergic)
All you have to do is mix everything up and then chill for a couple hours. Then enjoy with pita bread, chips, as a side dish or just by itself!
|Mast o Esfenaj - Persian Yogurt and Spinach Dip|
Bonus Persian Mom Tip: Growing up, instead of saran wrap my mom used to always save the little shower caps from hotel visits, which make perfect covers for leftovers or things going into the fridge. Genius!