A question about a recipe: Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

SKK added about 2 years ago

I would use 2 packages of frozen spinach and thaw and drain thorougly. I like spinach a lot and never worry about having too much.

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Amanda is a co-founder of Food52.

added about 2 years ago

Agree with SKK -- aim for the same weight. If, once it's thawed, it's very wet, then press out any excess liquid before starting step 3. Here's another great recipe that calls for frozen spinach: http://nyti.ms/j3cw8X

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thank you for the ideas....one last question. I have Lavash bread...how to serve?
As is cut into small squares or crisped in oven? If so, for how long? and would I have to use any oil....Thanks again

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Amanda is a co-founder of Food52.

added about 2 years ago

Crisping it would help so it can hold the dip. And I would crisp it as is -- oil would make it heavy. Hope it turns out well!

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