Bahar: Spicy spinach and yogurt dip. For those who like it hot and spicy. Feel free to reduce the amount of spices for a milder taste. I found the original recipe in Najaf Darya-Bandari's cook book in Persian (Ketab-e mostatab-e ashpazi, az sir ta piaz).
Spinach: 1 package frozen (about 1 pound) Yogurt: 3 cups Ground cumin: 3 tsp Cayenne pepper: 1 tsp Ground fenugreek seed: 1 tsp* Mustard seed: 1/2 tsp (use the paste if you can't find the seeds)** Salt: 1/4 tsp (or to taste) Vegetable oil: 1 tbsp
1. Cook the frozen spinach according to the package instruciton. Drain the excess water completely.
2. Heat the oil in a frying pan over medium heat. Reduce the heat to low. Add ground cumin, cayenne pepper,
ground fenugreek seed and mustard seed, swril and mix for 10 seconds.
3. In a medium bowl, mix together the spinach, fried spices, yogurt and salt.
4. Chill until serving.
*,**: You can leave one or both of these spices out if you don't have them in your kitchen. You won't get exactly the same dish at the end though.