This is a delicious Persian accompaniment that goes with almost anything. We know that as we initially served it as a starter with pitta breads, then proceeded to have it on the side with the main course, and for lunch the following day with something else. It’s hard to describe how good it is.
Spinach & yoghurt with walnuts – Maast-o-esfenaj – serves 6 to 8
- 250g spinach leaves (cut off any chunky stalks)
- 500g thick Greek yoghurt
- 1 large clove of garlic, crushed
- 2 big handfuls of walnuts, roughly chopped
- 2 tsp sumac, plus a bit extra to garnish
- best olive oil, for drizzling
- flatbread, to serve
Simmer the spinach in a saucepan of boiling water for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of iced water to stop the cooking. When cooled, drain well and chop finely.
Put the spinach into a large bowl with the yoghurt, garlic and walnuts (keep a few for decorating), sumac, a small drizzle of olive oil and plenty of sea salt and black pepper. Mix well.
Serve the mixture on a flat plate, drizzle with more olive oil and sprinkle over some extra sumac and the reserved walnuts.
(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)
Jono & Jules do food & wine 