Instructions: 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 saute 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 1/4-1 1/2 hours, until very thick and rich. Taste and adjust seasoning, then leave to cool. Serve cold.

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