Borani-e Esfenaj

Directions

1. 1
   Wash the spinach and remove stems only if they are thick and hard.
2. 2
   Drain the leaves and put them in a large pan.
3. 3
   Cover and set over low heat until the leaves crumple into a soft mass.
4. 4
   They steam in the water that clings to them in very few minutes.
5. 5
   Drain, and when cool enough, squeeze out the excess water with your hands.
6. 6
   Chop with a sharp knife and mix with the rest of the ingredients.
7. 7
   Another version calls for 1 large chopped onion sauteed in 1 tablespoon butter or vegetable oil.