Persian Inspired Salad With Sweet Potato And Spinach Recipes

PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH

Persian Inspired Salad With Sweet Potato and Spinach image

From the blog "Sprouts in the Hood" and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.

Provided by Chef Kate

Categories Yam/Sweet Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

2 cups spinach
1 sweet potato, sliced
1 cup garbanzo beans
1/4 cup dill
1/4 cup parsley
3 tablespoons spearmint
1 onion, chopped
2 garlic cloves, diced
1 tablespoon butter or 1 tablespoon ghee
1 tablespoon olive oil
4 garlic, stems chopped
1 tablespoon rose water
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 pinch saffron
salt
red pepper flakes
yogurt (to garnish)
pine nuts (to garnish)

Steps:

Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
Dress with some lemon juice and olive oil.
Garnish with a dollop of yogurt and pine nuts.

Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 15.3, Sodium 499.9, Carbohydrate 89.1, Fiber 12.3, Sugar 6.7, Protein 16.9

PERSIAN SPINACH SALAD

Persian Spinach Salad image

Make and share this Persian Spinach Salad recipe from Food.com.

Provided by Stacia_

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh spinach
3 tablespoons unsalted butter
1 small onion, minced
ground cinnamon (optional)
2 garlic cloves, minced
1 cup drained yogurt (see "Draining Yogurt" box)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped of fresh mint or 1 tablespoon dill
salt & freshly ground black pepper
3 tablespoons chopped toasted walnuts

Steps:

Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.

Nutrition Facts : Calories 261.3, Fat 23.1, SaturatedFat 8.3, Cholesterol 30.9, Sodium 120.8, Carbohydrate 10.5, Fiber 3.3, Sugar 4.4, Protein 6.7

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