Integral to the success of this dish is to completely drain the spinach once you’ve blanched it. Otherwise it’ll weep – and then you’ll weep as well. To rid it of excess liquid, you are supposed to “wring” the blanched spinach, much as you would a freshly washed shirt. At least that’s the literal translation of “ chelondan ” in Farsi. But that doesn’t sound like something the poor spinach would like. So do as my mother does: drain wilted spinach in a soft-mesh colander and press the back of a wooden spoon against the spinach, as many times as needed, to force out all excess liquid. It works like a charm and if you do it gently enough, you won’t feel like such a brute against the poor wilted spinach.