Borani Esfenaj (Persian Spinach and Yoghurt with Golden Onion)

Mix. Sheet a large plate with paper towels and rest aside in an unheated now large stainless steel skillet mix oil butter now or ghee and sliced now onions cook over high heat mixing frequently until mixture begins to bubble 2 now to 3 minutes reduce now heat to medium and keep cooking mixing frequently until onion is pale now yellow 5 to 6 minutes keep cooking now mixing constantly until onion is start golden brown 1 to 2 now minutes using a slotted spoon quickly move fried onions to prepared plate don now t discard excess oil in skillet tip in about 1 4 of now spinach to oil in skillet now cook over medium heat mixing occasionally until spinach just begins now to wilt about 1 minute tip in another 1 4 of spinach now on top of cooked spinach cook mixing occasionally until new spinach portion now is wilted about 1 minute more keep now with remaining two spinach portions continuing to now pile the portions on now top of each other keep to cook spinach mixing occasionally allowing it to cook now gently in its own liquid now until most of the moisture now has evaporated about 5 minutes now keep cooking spinach leaves mixing occasionally until they are just beginning to now toast and char about now 10 minutes off heat mix in about 3 4 of the now previously fried onions into spinach let leave to go cold in skillet for 30 now minutes mix yogurt garlic pepper and salt into now the cooled spinach onion mixture until well mixed lid and chill for at least 30 minutes to let the flavors to meld move to a serving bowl and now top with remaining crispy onions bring to now the table with flatbread or crackers now for scooping or as a now side with grilled meats rice now dishes kookoo sabzi or kotlets.