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Borani Esfenadj - Persian Spinach Yogurt Dip

Borani Esfenadj – Persian Spinach Yogurt Dip

Persian spinach yogurt dip is quickly prepared, delicious, and healthy.

Course appetizer, dip, greek yoghurt, side dish, spinach recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Borani Esfenadj – Persian Spinach Yogurt Dip
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Labsalliebe

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

  1. Wash spinach and drain well.

  2. Saute in a saucepan over medium heat in juice for 5-6 minutes until the spinach shrinks.

  3. Drain in a colander, rinse, and squeeze well.

  4. Dice the onion and sauté in a frying pan with a bit of oil at medium temperature for about 15 minutes until golden brown.

  5. Sprinkle with turmeric and toss once.

  6. Add spinach and sauté for another 7 minutes while stirring now and then.

  7. Transfer to a bowl and let cool.

  8. 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.