Title: Boranee Ba Mast (Spinach & Yoghurt Salad)
Categories: Salad Israel Jewish Persian
Yield: 4 Servings

1	lb	Fresh spinach, well rinsed & coarsely chopped
1/2	ts	Salt
1/8	ts	Pepper
2	c	Yoghurt

A cool, refreshing salad for hot days. The Persian fashion is apparent in its simplicity of seasonings. 1. Put wet spinach in pan, cover, & cook over low heat for 10 mins. Let spinach stand in pan, covered, for 5 mins more. Cool somewhat & gently press out excess liquid. Refrigerate. 2. When ready to dine, mix spinach, salt, pepper, & yoghurt together. Toss salad. Serve cold.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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