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    Home » Recipes » Appetizers

    Persian Yogurt and Spinach Dip

    Published: Feb 24, 2025 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Persian Yogurt and Spinach Dip (Borani Esfenaj) is a delicious, creamy dip made with yogurt, sauteed spinach, and traditional Persian spices.  Best served chilled; enjoy it with your favorite bread or some vegetables!  

    An overhead shot of a bowl of chilled Borani Esfenaj, ready for serving.

    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

    All the ingredients you need to make- Borani Esfenaj at home.

    (See the recipe card below for measurements.)

    • 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.
    A closer shot of a serving ofB orani Esfenaj, paired with chopped celery and eggs.

    How to make borani esfenaj

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

    Blanching the spinach and removing all liquid before sautéing and mixing with yogurt.

     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.

    Sautéing the onion and garlic is important to sweeten the onions for the spinach and yogurt dip.

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

    Adding the spice and herb with the softened onion to provide deeper flavor to the Persian yogurt dip.

    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.

    Adding the spinach to the sautéed garlic and onion for deeper flavor in the yogurt dip.

    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.

    Seasoning the creamy yogurt with salt and pepper before adding the spinach for the dip.

    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!

    An overhead shot of a serving of Borani Esfenaj with boiled eggs and celery around it.

    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.
    A spoonful of Borani Esfenaj highlighting its creaminess.

    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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    📖 Recipe

    Persian Yogurt Spinach Dip served with chopped celery, as a snack.

    Persian Yogurt and Spinach Dip Recipe

    Persian Yogurt and Spinach Dip (Borani Esfenaj) is a delicious, creamy dip made with yogurt, sauteed spinach, and traditional Persian spices.  Best served chilled; enjoy it with your favorite bread or some vegetables!  Yummy!
    No ratings yet
    Print Pin Rate
    Course: Appetizer
    Cuisine: Persian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 119kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Colander
    • Medium-Sized Saucepan
    • Medium-Sized Pan/Skillet
    • Whisk

    Ingredients

    • 2 to 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 medium onion, finely chopped
    • 240 grams fresh spinach (about 8 ounces)
    • 1/2 teaspoon dried mint
    • 1/2 teaspoon cinnamon powder
    • 360 grams yogurt (1 & 1/3 cups)
    • 1/4 to 1/3 cup walnuts, chopped
    • salt and pepper, to season

    Instructions

    • Boil salted water in a medium pot.
    • Add the spinach and stir until it gets wilted (typically three to five minutes).
    • Drain the wilted spinach and squeeze to remove any excess water — then chop roughly and set aside.
    • Heat olive oil on a medium pan over medium-high heat.
    • Once oil is ready, add garlic and onion and saute until they soften and turn slightly brown.
    • Add the cinnamon powder and dried mint and cook for a couple of minutes.  
    • Cook for about two minutes.  
      (Note:  Keep mixing to avoid burning; lower heat if necessary).
    • Add the chopped spinach and a bit of salt 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 serving plate, and sprinkle with walnuts (or more dried mint) — enjoy!

    Notes

    • Cook’s Tip:  You can keep it in the refrigerator for two to twenty-four hours before serving.
    • Refer to the post for more tips and suggestions.

    Nutrition

    Calories: 119kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 0.3mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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