Persian Spinach and Garlic Stew (Khoraak Esfenaj va Seer)
"Experience the vibrant soul of Persian home cooking with this iron-rich, citrus-brightened spinach masterpiece that transforms humble greens into a gourmet sensory event."
Instructions
After washing the spinach, place it in a colander and let excess water drain well. Allow the leaves to dry slightly so they sauté rather than steam.
Heat the olive oil in a wide pan over low heat. Add the sliced garlic and gently sauté until fragrant and lightly golden, stirring constantly to prevent burning.
Add the chopped onion along with turmeric, salt, and black pepper. Cook over low heat, stirring occasionally, until the onion becomes soft and translucent.
Add the spinach to the pan in batches if needed. Gently stir until the leaves begin to wilt.
After about 3 minutes, cover the pan and allow the spinach to steam for 1 minute.
Remove the lid, mix well, and continue cooking uncovered for another 2 minutes, until the spinach is tender and evenly coated with the garlic and spices.
Turn off the heat and stir in fresh lemon juice to taste. Adjust seasoning if needed and serve warm.