Direction

1. Place dried barberries in a medium bowl; add cold water to cover, and soak 20 minutes. Drain, shaking gently and allowing a bit of excess moisture to cling to barberries. Heat a medium skillet over medium-high. Add oil and barberries; reduce heat to medium. Shake skillet, and add 2 tablespoons sugar, gently stirring once to incorporate. Cook barberries until all the sugar dissolves, 1 to 2 minutes. Remove from heat; sprinkle remaining 1 tablespoon sugar over barberries. Set aside. Stir just before using
2. Cook spinach and 1/2 teaspoon salt in a medium saucepan over medium-low, stirring often, until spinach is wilted and most of the liquid is evaporated, 12 to 14 minutes. Transfer spinach from saucepan to a medium bowl lined with paper towels; set aside to let cool.
3. Meanwhile, rinse and dry saucepan completely, and return to stovetop. Heat oil in saucepan over medium, and add onion. Cook, stirring occasionally, until golden brown, about 15 minutes. Add garlic, turmeric, black pepper, crushed red pepper (if using), and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add cooked spinach. Increase heat to high, and cook, stirring constantly, until spinach begins to darken and mixture is well combined, 3 to 4 minutes. Remove from heat.
4. Transfer spinach mixture to a medium bowl; add walnuts, 1/2 cup Candied Barberries, and remaining 1/2 teaspoon salt. Let cool about 20 minutes. Stir in yogurt until just combined. Garnish with additional candied barberries; serve at room temperature or chilled.