Borani Esfenaj – Persian Spinach Yogurt Dip
Borani Esfenaj is a delicious Persian spinach yoghurt dip – A must-have appetiser for any party! It’s such an easy quick recipe but makes for a delicious dip for bread, crackers or crisps (I’m talking about chips, American friends). I don’t just prepare borani for parties though, I also make small batches just for the two of us for movie night.
Choose the right yoghurt
The simple rule of thumb is: If you love the yoghurt on its own, chances are you will also love the Borani you’ll make with it. That makes sense, right?
So, if you love the creaminess of Greek-style yoghurt, go for your that, or if you prefer your borani a little sour, use strained, Turkish yoghurt. For the creamy version, I use Yeo Valley Greek Yogurt, which is my absolute favourite!
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Cook: 5 min
Cool: 15 min
Prep: 5 min
Total: 25 min
Ingredients
(For 500g/2 cups of yogurt. How many servings that makes really depends on your friends, in my case not many! :D)
Essentials:
500g Greek or Turkish yoghurt (Greek for extra creaminess, Turkish for a hint of sourness)
200g baby spinach
3 cloves garlic
Black pepper to taste
1/4 tsp salt
Optional garnish:
3 crushed whole walnuts
Smoked paprika
1 tbsp olive oil
Dried edible flower petals
Method
Wash the baby spinach. You don’t need to let them dry.
Transfer the spinach to a shallow, coated pan with a lid and put it on low to medium heat. Put on the lid and let the spinach shrink for 2 to 3 minutes. Take off the lid and stir the spinach while keeping it on the heat.
Once the spinach leaves have shrunken significantly and changed colour into a deep, dark green, remove them from the pan and spread them out on a plate to cool down.
Squeeze the garlic using a garlic press and add it to the Borani.
Season with salt and black pepper.
Garnish your Borani
Transfer your Borani to a serving bowl and garnish it with chopped walnuts, smoked paprika, a splash of cold-pressed olive oil, and/or dried edible flowers.
Serve with your favourite bread, crisps (chips), or crackers. Enjoy!
I’d love to see your Spinach Borani! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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