So glad it’s getting warmer. Towards the end of summer I crave something from a bowl, warm and slow cooked, and most likely fattening. However, now, after a few months of eating this way, all I want is a salad and a crudo, of anything!
One of my favourite dinners for a warm afternoon is a gin spiked ice rose tea and a feast of Turkish breads and dips. Cold, tasty, goodness packed veggie dips that smother pieces of warm, charred, garlic oiled Turkish bread. While no Eatin’ Mess dip party is complete without a baba ganoush and a beetroot dip, the other few dips I like to rotate, and my new favourite, which will be put into very high rotation this summer, is this Iranian style spinach and raisin Borani.
- ½ large onion, finely sliced
- ¼ cup raisins
- ¼ tsp turmeric
- ½ tsp salt
- 150g baby spinach, roughly chopped
- 200g natural yoghurt
- 50g butter
- ⅓ cup pine nuts, toasted, golden
- Place the onions, raisins, turmeric and salt in a frypan over medium heat with about a tablespoon of olive oil. Cook without browning until soft. Turn off the heat and add the spinach. Stir until all is just wilted. Set aside to cool.
- In a bowl, add the spinach mix and add the yogurt. Combine. Check seasoning.
- Finally when you are ready to serve, melt butter in a saucepan, once melted, add toasted pine nuts. Pour over dip and serve. So yummy!