Recipe - Spinach With Apricots Or Prunes

1 kg Fresh spinach or 450g frozen
leaf spinach
2 tablespoon Oil
1 Onion; chopped
25 g Butter
2 Cloves garlic; peeled,
halved and
; crushed with a
; knife
350 g Mushrooms; chopped
1 One half tablespoon Pomegranate sauce or 1tbsp
lemon juice
; and 1tbsp black treacle
1 Pinches ground saffron;
(optional)
Salt and freshly ground
black pepper
225 g Dried apricots or prunes
1 tablespoon Rosewater; (optional)

If using fresh spinach, wash and cook lightly. If using frozen leaf
spinach, just let it thaw. Either way, drain thoroughly squeezing out
water.

Heat the oil in a frying pan and saut‚ the onion until browned. Add the
butter and when melted, add the spinach, garlic and mushrooms. Cook over a
fairly high heat, stirring constantly for about 4 minutes. Now stir in the
pomegranate sauce, or the lemon juice and treacle, the saffron, salt and
pepper. Finally, stir in the apricots or prunes and mix thoroughly.

Transfer to a heavy casserole and add the rosewater, and enough water to
cover generously. Cover with a lid and cook over the lowest possible heat
(use a diffuser mat if you have one) for about 1 1/41 One half hours, until
very thick and rich. Taste and adjust seasoning, then leave to cool. Serve
cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.