Do you want to spice up your yogurt and set the scene? If so, I have the perfect recipe for you. You only need a few ingredients: sautéed baby spinach, Greek yogurt, sautéed caramelized onions, and spice it up with turmeric and cinnamon for a mouthwatering flavor. Borani Esfenadj – Persian Spinach Yogurt Dip is quickly prepared, delicious, and healthy. Spinach adds a lovely green color to your yogurt, and turmeric turns it all yellow. I love to use Greek yogurt as it is creamy and has many health benefits. The key to this recipe is the fried caramelized onions since they add sweetness and a special kick to this yogurt.
PERSIAN SPINACH YOGURT DIP
You can prepare a double portion of onions if you like, add half to the Borani Esfenadj and save the rest for the garnish. For the garnish, cut the onions into slices, caramelize them, and garnish the spinach yogurt dip with the fried caramelized onions at the end. Some Persians even add raisins or walnuts; give it a try. Borani Esfenadj can be prepared in advance and tastes best when placed in the fridge for at least 1 hour.
Do you know those dishes that taste more delicious the next day than if prepared fresh? Borani Esfenadj is one of them. I prefer to prepare it a day in advance, leave it in the fridge overnight and take it out about 15 minutes before serving; this way, it has the best flavor for me. We serve Borani Esfenadj as an appetizer with Nan-e Barbari – Persian flatbread, or as a side dish for a barbecue with Kababs, Rice Dishes and Khoresh. You can also enjoy it as a dip with vegetable sticks.
WHAT IS BORANI?
Saga says that the Sassanid queen Poran Dokht was crazy about yogurt dishes, and her chef used to create new recipes with yogurt. These dishes were called Porani in that era, and as time passed, the name changed, and Porani became Borani. We usually serve Boranis as an appetizer or side dish. Borani consists of yogurt and any vegetable. Typical Persian are with with bademjan (eggplant), esfendanj (spinach), kadu (courgette), karafs (celery), labu (beet), kangare farangi (artichokes), garch (mushrooms). Spices such as turmeric, saffron, cinnamon, and peppermint provide mouth-watering flavor. Onions, garlic, or lime juice are also often added to Boranis.
SPINACH FACTS
Spinach was originally from Persia and came to Spain with the Arabs. Meanwhile, it has spread in Europe, especially in Italy, France, and Germany. The season for outdoor spinach is between March and May, then again between September and November. Outdoor spinach contains less nitrate than spinach from greenhouses. Spinach has a metallic taste and is more bitter the older it is. When buying, make sure the leaves are fresh, as they should not have yellow spots or stains.
Wash your spinach thoroughly when you buy it from outdoor farming, as it usually contains a lot of sand. I wash the leaves under clear running water, add them to the pot while wet, and steam them. Or I blanch them in boiling water, pour them in a colander, and rinse them with cold water. Blanching lowers the level of nitrates in the spinach and reduces the slightly metallic and bitter taste. Squeeze the spinach well to avoid watering down your yogurt later.
INGREDIENTS FOR BORANI ESFENADJ
600 g fresh baby spinach
1 big onion
1 tsp turmeric*
300 – 500 g Greek yogurt (10% fat)*
1 tsp Ceylon cinnamon*
salt
PREPARATION BORNAI ESFENADJ
Wash spinach and drain well. Saute in a saucepan over medium heat in juice for 5-6 minutes until the spinach shrinks.
Drain in a colander, rinse, and squeeze well.
Dice the onion and sauté in a frying pan with a bit of oil at medium temperature for about 15 minutes until golden brown. Sprinkle with turmeric and toss once.
Add spinach and sauté for another 7 minutes while stirring now and then.
Transfer to a bowl and let cool.
Add chilled spinach to yogurt and season with salt and cinnamon.
BEFARMAYID!
Susan
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Borani Esfenadj – Persian Spinach Yogurt Dip
Persian spinach yogurt dip is quickly prepared, delicious, and healthy.
Ingredients
INGREDIENTS FOR BORANI ESFENADJ
- 600 g fresh baby spinach
- 1 big onion
- 1 tsp turmeric
- 300-500 g Greek Yoghurt 10% fat
- 1 tsp Ceylon cinnamon
- salt
Instructions
PREPARATION BORNAI ESFENADJ
-
Wash spinach and drain well.
-
Saute in a saucepan over medium heat in juice for 5-6 minutes until the spinach shrinks.
-
Drain in a colander, rinse, and squeeze well.
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Dice the onion and sauté in a frying pan with a bit of oil at medium temperature for about 15 minutes until golden brown.
-
Sprinkle with turmeric and toss once.
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Add spinach and sauté for another 7 minutes while stirring now and then.
-
Transfer to a bowl and let cool.
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Add chilled spinach to yogurt and season with salt and cinnamon.
Recipe Notes
You can also skip the first 3 Steps.
Watch my video on Instagram.
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