Spinach Yogurt Dip (Borani)

In a medium bowl, combine garlic, ⅛ teaspoon salt, lemon juice and let stand for [timer minutes=10]10 minutes[/timer].

Peel, quarter and cut onion into thin slices. Remove tough stems from spinach.

In a skillet, heat 2 tablespoons oil at medium-high. Fry onions, stirring in between, until light golden brown, about [timer minutes=10]8-10 minutes[/timer]. Transfer onions to a plate and set aside. 

Add spinach in batches to the skillet and saute until it wilts, [timer minutes=5]5 minutes[/timer]; avoid overcooking. Let cool, then squeeze out and drain excess juices. Coarsely chop and stir in ¼ teaspoon salt. (See notes for baby spinach and retaining green color)

To the garlic mixture, add yogurt, cooled spinach, half the fried onions and walnuts, pepper and stir to combine. Adjust seasoning as per taste. Using the back of a spoon, make wavy patterns on the surface.

In a small saucepan, heat remaining oil at medium. Remove from heat, add dried mint and let sizzle; season with ⅛ teaspoon salt. Drizzle the mint oil over  yogurt dip. Garnish with remaining fried onions, walnuts and saffron water (if using).

Serve with flatbreads, pita chips or raw vegetables.