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Borani Esfenaj

Name: Borani Esfenaj
Yield: 4
Ingredients: 10 ounces (300 g) fresh spinach, or 8 ounces (225 g) frozen spinach, thawed; 1 tablespoon (15 ml) olive oil or neutral oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 1/2 cups (360 g) thick plain yogurt; 1/2 teaspoon salt, or to taste; Freshly ground black pepper; 2 tablespoons (15 g) chopped walnuts, lightly toasted (optional)

A Persian dip of cooked spinach, golden onion and garlic stirred into thick yogurt, topped with walnuts.

35 min · Serves 4

Traditional & World Cuisine Dips & Sauces

Borani Esfenaj — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

If using fresh spinach, wash it well and cook it in a large pan over medium heat with only the water that clings to the leaves for 2 to 3 minutes, until wilted. Drain frozen spinach instead.
Let the spinach cool, squeeze out as much liquid as you can, and chop it finely.
Heat the oil in a skillet over medium heat. Cook the onion for 6 to 8 minutes, until soft and golden, then add the garlic and cook for 1 minute more.
Let the onion mixture cool completely. Adding it hot would thin the yogurt.
Stir the spinach and onion mixture into the yogurt with the salt and pepper. Taste and adjust.
Serve at room temperature or chilled, topped with the walnuts, with flatbread or raw vegetables.

From the kitchen

Contains milk and tree nuts (walnuts); leave the nuts off to avoid them. Cooks differ on the garlic, the onion and the toppings, which may include fried onion or mint. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.

Borani is a family of Persian yogurt dishes; spinach is the best-known version. Details vary by household.

Borani Esfenaj

Method

From the kitchen

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