Esfenaj Mast (Persian Spinach Yogurt)

INGREDIENTS

1 large yellow onion, diced

2 cloves of garlic, finely chopped

1/2-1 teaspoon finely chopped fresno chili pepper (optional)

olive oil

salt

pepper

8-12 oz fresh spinach, roughly chopped

~16 oz plain whole milk yogurt

1/4 cup roughly chopped walnuts

METHOD

1. heat up 2 tablespoons of olive in a large pan.

2. add garlic and chili and saute for 30 seconds.

3. add in diced onion and saute until golden (about 20-30 minutes). season with salt and pepper.

4. add in roughly chopped spinach and cook just until spinach wilts. remove pan from the heat and allow spinach to cool.

5. in a large bowl, combine cooled spinach-onion mixture with yogurt, salt, and pepper. mix well.

6. taste and adjust for seasoning.

7. you can mix the walnuts into the yogurt or use for garnish.