Persian spinach and yoghurt dip (Borani esfenaj)

1. Wash the spinach and chop roughly.

2. In a frying pan fry the finely chopped onion in the oil until golden, add the crushed garlic, then the spinach and wilt for 3-4 minutes until the liquid has evaporated.

3. Let the spinach cool and squeeze out any remaining liquid.

4. Mix the yoghurt with the spinach, salt and pepper.

5. Smooth into a bowl and chill for at least 30 minutes so the flavours blend.

6. To serve, sprinkle with roughly crushed toasted walnuts and offer with lavash or pita.

Tip: Borani is the cooling yoghurt side of the Persian table, said to be named after a Sassanid queen, Poorandokht. You can make it the same way with roasted aubergine or cooked beetroot; it is also excellent with kebabs and rice dishes.