Persian Yogurt and Spinach Dip

Locally known as ‘borani esfenaj,’ it’s a refreshing dip commonly served as an appetizer or snack.

But it’s also excellent with some main dishes, like Persian eggplant and tomato stew.  Think of a rich vegetarian stew topped with this creamy but light yogurt dip — a superb pairing you must try. 🙂

Some variations of this dish are just blanching and squeezing the spinach.  That’s alright.

But I think sauteeing the spinach gives this dip a deeper flavor — plus, you’ll get a hint of sweetness from the softened onion and garlic.

Lastly, you only need to remember two things:  Adjust seasoning as the last step in your preparation, and Persian yogurt spinach dip is best served chilled! 🙂

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Ingredients

• Olive oil – use extra virgin olive oil, if possible.

• Garlic – minced or grated.

• Onion – chopped finely.

• Spinach – I generally use baby spinach because of its softer stems.

• Yogurt – plain flavored yogurt, like Greek yogurt, would be excellent.

• Walnuts – roughly chopped for topping.

• Spice, herb, and seasoning – cinnamon powder, dried mint, salt, and ground black pepper.

How to make borani esfenaj

Start by boiling a pot of salted water, then add the spinach.

 Stir until the leaves are wilted, generally three to five minutes.

Remove from heat, drain, squeeze to remove any excess water, the chop roughly.

Place a medium pan over medium-high heat and pour olive oil.

Once the oil is ready, add garlic and onion.

Saute until the onion softens (and a bit brown), then add the cinnamon powder and dried mint.

Cook for about two minutes, mixing the whole time — do not hesitate to lower the heat if necessary.

Add the chopped spinach and season it with salt.

Mix and cook for a couple of minutes, then take off the heat to cool.

Combine the yogurt, salt, and pepper in a bowl — use a whisk to mix.

Add the spinach from the pan and mix to combine evenly.

Taste and add more salt and pepper, if needed.

Cover your Persian yogurt spinach dip with plastic and place in the refrigerator for at least two hours.

Transfer to a plate, and sprinkle with walnuts (or more dried mint) — then serve!

Helpful tips

• Don’t forget to squeeze the spinach after draining.  It makes a difference when mixing with the yogurt — you should get a creamy borani esfenaj, not watery.

• You can refrigerate it for two to twenty-four hours.

• Some prefer to toast the almonds before adding them on top.  Feel free to do the same if you prefer.

How to serve borani esfenaj

• Bread.  You can use pita, challah, or any bread of your choice, especially for mezze.

• Raw vegetables.  Fresh, chopped celery or carrots are typically paired with it.

• Eggs or vegetable dishes.  As shown in the image above, boiled eggs and other cooked vegetable dishes are also common.

So how about it?  Grab your ingredients and start whipping your own Persian yogurt and spinach dip! 

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