Khoraak Esfenaj va Seer (خوراک اسفناج و سیر) — Persian Spinach and Garlic Sauté

• 600 gFresh spinach, washed and roughly chopped
• 150 gYellow onion, finely diced
• 18 gGarlic cloves, finely minced (about 6 medium cloves)
• 30 mlExtra-virgin olive oil (2 tbsp)
• 2 tspGround turmeric
• 1 tspFine sea salt (about 6 g)
• 0.5 tspGround black pepper
• 15 mlFresh lemon juice (1 tbsp)
• 60 mlWater (to help the spinach steam and soften)

Instructions

1. 1

   Wash the spinach thoroughly and drain it well, then roughly chop it into bite-size pieces. Prepare the onion and mince the garlic so everything is ready before you start cooking, because the garlic can brown quickly.

2. 2

   Heat the olive oil in a wide skillet over medium heat for 1 minute, then add the diced onion. Cook for 6–8 minutes, stirring often, until the onion turns soft and lightly golden without burning.

3. 3

   Add the minced garlic and cook for 45–60 seconds, stirring constantly, until it smells fragrant and just begins to turn pale gold. Stir in the turmeric and cook for 20–30 seconds to bloom the spice in the oil, keeping the heat moderate so the turmeric does not scorch.

4. 4

   Add the spinach in 2–3 batches, stirring each batch until it wilts enough to make room for the next. Pour in the water, cover the skillet, and cook for 4 minutes so the spinach steams and becomes tender.

5. 5

   Uncover and season with the salt and black pepper, then stir well to distribute the onion-garlic mixture evenly through the greens. Continue cooking uncovered for 3–5 minutes, stirring occasionally, until most of the liquid evaporates and the spinach looks glossy rather than watery.

6. 6

   Turn off the heat and stir in the lemon juice to brighten the flavor while keeping the garlic aroma fresh. Let the dish rest for 2 minutes before serving, which helps the flavors settle and prevents the spinach from tasting overly sharp.