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“Growing up in this bewildering environment made me question authority even more. Sometimes I would stare at the nuns at school and ask myself, Why are you dressed like this? What do you have that makes you spiritually closer to God than me? How do you know what God wants from you? What kind of mother would you have been? I needed answers to my questions. I needed to know there was a way to reach closeness to God without having to become like them. I needed freedom to talk to God directly. I needed truth.”
After meeting her future husband, a Persian Jew, they both continued on their quest to find their roots. Along the way, she picked up her husband’s family’s Persian cuisine, which lead her on a path to being a sensational cookbook author.
Read the details about Reyna’s amazing awakening to her Jewish roots HERE.
Yogurt with Spinach and Mint
Borani Esfanaaj by Reyna Simnegar
This is my favorite dairy Persian dish! It is just so easy to make for Shavuot and so delicious! I feel so healthy when I eat this dish. It is obviously a lot more convenient to make if you already have frozen spinach in the freezer! Spinach can be hard to clean and check for insect infestation, so make sure to get the kosher frozen kind, such as Bodek brand.
Kosher recipe ingredients:
- 2 cups onions, finely chopped
- 2 garlic cloves, pressed or finely minced
- 3 tablespoons canola oil
- ¼ teaspoon turmeric
- 1 (16-ounce) package frozen chopped spinach, defrosted and drained
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups low-fat plain yogurt
Directions for this kosher recipe:
1. In a small saucepan, fry onions, turmeric, and garlic in oil until slightly golden (about 10 minutes).
2. Add spinach, salt, and pepper and cook for additonal 5 minutes, mixing well. Set aside to cool.
3. Once cooled, add the yogurt and mix well.
4. Serve in a bowl and decorate with fresh or dried mint. This dish is absolutely delicious accompanied by lavash bread , healthy crackers, or pita chips.
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