Spinach in yogurt sauce with walnut and almond
Course: Side dishCuisine: Middle East
Servings
4
Preparation
10
minutesCooking time
20
minutesTotal time
30
minutesThis spinach dish is as delicious as it looks. Soft through the yogurt, but also best seasoned with the coriander seed and plenty of black pepper. And crunchy because of the walnuts and almonds. Super tasty with a rice dish, such as the one from Iraq that you can find elsewhere on the site.
Ingredients
2 kilo spinach
200 ml yogurt
2 Onions
5 cloves garlic
1 table spoon coriander seeds
0,5-1 table spoon black pepper
olive oil
flat parsley
salt
Cooking time
- Cut the onions not too finely, but also not too coarsely. Fry them in some olive oil until light brown and soft. Then add the finely chopped garlic and fry for a few minutes until they are no longer raw. Grind the coriander seeds in a mortar or spice grinder. Add that to the onions and stir. Spoon the spinach through the mixture and turn the heat up a bit. Keep stirring until it shrinks. You can also briefly put the lid on the pan, but do not do this for longer than 1 minute.
- Chop or break the walnuts into halves or thirds and add them to the spinach. Stir well. Bring it to taste with salt and pepper. Turn off the heat, pour in the yoghurt and mix well with the spinach.
- Scoop the spinach on a platter and then garnish it with the almonds that you also chopped a little finer.
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