The Delicious Crescent

0 Preheat oven to 350°F. Toast walnuts on a baking sheet until golden brown, about 8 minutes (or toast in skillet). Allow to cool and chop coarsely.
1 In a medium bowl, combine garlic, ⅛ teaspoon salt, lemon juice and let stand for [timer minutes=10]10 minutes[/timer].
2 Peel, quarter and cut onion into thin slices. Remove tough stems from spinach.
3 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. 
7 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)
4 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.
5 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).
6 Serve with flatbreads, pita chips or raw vegetables.