Mast esfenaj

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.

Mast esfenaj

mast esfenaj

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