Equipment
Ingredients
Main Ingredients
- 450 g new potatoes, whole
- 340 g onion, chopped
- 10 ml olive oil
- 2 garlic, minced
- 285 g spinach, washed, tough stems removed
- 180 g peas
- ½ g nutmeg
- 240 g yogurt
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 489 kcal
- Protein
- 20 g
- Carbohydrates
- 80 g
- Fat
- 10 g
- Fiber
- 17 g
- Sugar
- 19 g
- Sodium
- 378 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 2478 mg
- Calcium
- 366 mg
- Iron
- 6.8 mg
- Magnesium
- 220 mg
- Phosphorus
- 448 mg
- Zinc
- 3.6 mg
- Vitamin A
- 735 mcg
- Vitamin C
- 126 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 715 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.61 mg
- Niacin
- 3.2 mg
- Folate
- 376 mcg
- Water
- 460 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place potatoes in a pot and cover with water. Boil for 20 minutes until they are tender when pierced with a fork.
Heat olive oil in a nonstick pan over medium-high heat. Add the chopped onions and sauté until they soften and begin to brown.
Add the minced garlic to the onions and cook for 1 minute during the final stage of sautéing.
Place washed spinach in a pot with a lid. Cook for 4-5 minutes over medium heat using only the water clinging to the leaves until wilted.
Incorporate the peas into the onion and garlic mixture and cook for 2-3 minutes.
Drain the cooked spinach in a colander and press firmly to remove all excess water.
Add the drained spinach, nutmeg, and yogurt to the pan with the onions and peas. Stir to combine.
Drain the boiled potatoes and cut them into bite-sized pieces.
Stir the potatoes into the spinach mixture. Season with salt and pepper to taste before serving.
Chef's Notes
- For the creamiest texture, use full-fat, plain Greek yogurt. Avoid low-fat or flavored yogurts, as they can alter the taste and consistency.
- Don't overcook the spinach; it should be just wilted. Overcooking can lead to a mushy texture and loss of vibrant color.
- Pressing the wilted spinach thoroughly to remove excess water is crucial. This prevents the final dish from becoming watery and diluting the flavors.
- Nutmeg is a key spice here, but use it sparingly. A little goes a long way and can easily overpower the other delicate flavors.
- Taste and adjust seasoning (salt and pepper) at the very end. The yogurt can sometimes be slightly salty, so it's best to season after combining all ingredients.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop over low heat to prevent the yogurt from curdling.
Troubleshooting
The dish is too watery.
Cause: Spinach was not drained thoroughly after wilting.
Fix: Simmer the mixture uncovered for 3-5 minutes to evaporate excess liquid.
Prevention: Use a spoon or heavy weight to press as much water as possible out of the spinach in the colander.
The yogurt sauce has curdled or separated.
Cause: The yogurt was added to the pan while the heat was too high.
Fix: Cannot be fixed, but the flavor will remain the same.
Prevention: Remove the pan from the heat or turn it to the lowest setting before stirring in the yogurt.
Cultural Context
This dish, often called 'Sabzi Polo ba Maast' in Persian cuisine, is a popular side dish that complements many main courses, especially during Nowruz (Persian New Year). The combination of fresh herbs and yogurt is a staple in Persian cooking, reflecting the region's agricultural bounty and culinary traditions.
