Make Ahead
Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner
Popular on Food52
93 Reviews
jenny
April 21, 2016
YUM!!! The photo alone made me want to make this immediately, and its a combo of so many of my favourite ingredients in one dish.... And it didn't disappoint, such an delicious dip.
Transcendancing
March 19, 2016
Loved loved loved this! I let my garlic in the oil get quite toasty (but not burned) and that toasty flavour carried through beautifully! Also added a small amount of goats cheese and that added a nice tang and depth too. Gorgeous, new favourite!
beejay45
February 20, 2016
Revisiting this dip, I thought it would make a great filling for a bourek kind of thing. I doubled the spinach, plumped up a few currants and sultanas in the yoghurt, crumbled in some feta and put it all in a phyllo crust. I didn't realize I'd forgotten the nuts until it was all together, so I diluted some yoghurt with water to make a wash for the top to hold on some chopped pecans (what I had on hand). It turned out great. The wash did hold the nuts on and gave a little extra golden to the top crust. I cut it in wedges (made it round) for dinner, and wrapped the leftovers for lunches during the week. If I do this iteration again, I'm still going to leave the nuts on top, but I might just stir a little honey (just a smidge) into the wash for even better glue-ing and because I think just a hint of sweet on the outside would be a nice echo of the sweet currants and sultanas on the inside. FWIW.
Nancy
February 20, 2016
Beejay...like the sound of your variations. For your future experiments, I can tell you the egg wash with a little honey works a treat...I made Molly Yeh's challah with rye a few weeks ago and it includes such a wash. Gives a lovely browned, crisp and slightly sweet result to the crust. Imagine is would work similarly on pastry.
Kris
February 19, 2016
this dip is awesome. I made it the easy way. I washed, drained and roughly chopped baby spinach. Then I sauteed it after garlic in olive oil for about 2 minutes. I let it cool, mixed the yogurt and a bit of cayenne pepper for some heat ( I couldnt resist) and then savored every bite.
JanieMac
December 2, 2014
I think it would be fine the next day, though maybe not so aesthetically pleasing if your yogurt starts to separate. We have never had any left over for the next day!
Texas C.
November 17, 2014
This is a great recipe! It's simple to make and is great served warm or cold. I didn't have walnuts so I used walnut oil to drizzle over the dip
Aliwaks
June 16, 2014
This was amazing...I made it for my Game of Thrones finale dinner in my mind this went with my "Dornish" style dinner in homage to Prince Oberyon.
I cant believe it took me so long to make it after admiring it for years.. I used chard instead of spinach because that's what came in my CSA
I cant believe it took me so long to make it after admiring it for years.. I used chard instead of spinach because that's what came in my CSA
Fiona R.
March 14, 2014
This is absolutely delicious. I followed the recipe to the letter and it came out perfectly
Nancy
February 10, 2014
wonderful recipe! If flavorful full fat Greek yogurt n/a: drain any plain yogurt overnight in fridge (cheesecloth or coffee filter lined strainer) and use. Thicker, tastier. Enjoy!
beejay45
January 26, 2014
Well, after trying this with pine nuts, I found it to be just delish. In my second batch, however, I eliminated the blanching of the baby spinach. It occurred to me as I was tossing the blanched spinach with the garlic and olive oil in that first batch, that that step would wilt the spinach without ever having blanched it. In fact, I think I prefer the flavor this way. I was afraid it might lose some of it's green, but it didn't seem to. Also, this second batch, I used a sprinkle of nutmeg when I wilted the spinach and subbed finely chopped hazelnuts for the walnuts. ;) I know, going all Italian on the recipe, but it was a very tasty alternative. I served it with thinly sliced garlic bread, but any of the other authorsuggestions would be equally good.
Thanks, again, for posting this, shayma. A recipe that you can riff on is golden!
Thanks, again, for posting this, shayma. A recipe that you can riff on is golden!
Katherine
August 19, 2021
I did your method of not blanching the spinach and instead wilting it along with the garlic. Delicious!
Kathy C.
January 26, 2014
I made this yesterday for a dinner party and it turned out delish. I was unable to find full fat Greek yoghurt in our small town but used the 2%. It was too bland and used the suggestion of adding some lemon juice which helped brighten the flavors up. Also I added a lot of garlic powder to brighten it too. I may not have had to do that if I could have found the full fat yoghurt. Do try for that - Also using a really good olive oil over the top was divine. Some even commented that it made it taste very good. All in all it was very delicious. Thanks so much for this good addition to my dinner parties.
beejay45
March 29, 2013
Would blanching the walnuts really ruin the dish? I love walnuts, but the skins make the roof of my mouth blister, and I'd love to make this. I can't see how subbing any other nut, except maybe pine nus, would compare though.
carswell
July 5, 2013
I would think that pine nuts would be more than acceptable as a substitute - they have a slightly bitter quality that echoes walnuts.
Dani R.
February 7, 2013
This is a great recipe! I made it with koufteh berenjee and grilled Persian zucchini the combination was delicious!
Bakezoid
February 3, 2013
Made this today with pistachios instead of walnuts & dried oregano instead of mint - it was amazing!
JanieMac
February 3, 2013
How wonderful this sounds, fully of wonderful simple things. Need to make it right now. Call it dinner.
jifferb
January 28, 2013
I love how simple this is. And how it could be served before a dinner party or at a bbq. I didn't have any dried mint when i made this the first time but I do now and i can't wait to try it again! Fantastic recipe!
betty888
April 29, 2012
I made this for a tapas party this weekend. Really easy and super tasty. I used full-fat Greek yogurt and I do think that makes a big difference. The walnuts, mint and olive oil really elevate this to a more sophisticated level. My guests loved it.
drbabs
October 25, 2011
I just made this for a FOOD52 book launch party (!!!), and just so everyone knows, I used a pound of well drained frozen chopped spinach and a cup of Fage Greek nonfat yogurt. And while it wasn't watery and insipid (as I imagine it might have been had I not used Greek yogurt), it was missing some flavor. So I added the juice and zest of a small lemon, and it was fine. Majorly delicious actually. Just in case, like me, you're thinking that this could be the only thing on your party menu that won't shut everyone's arteries down. You can use nonfat or lowfat Greek yogurt. Just be prepared to kick in some extra flavor.
hennef7
February 27, 2011
I'd love to try this and have everything in my pantry except the spinach. Would frozen do in a pinch?
chez_mere
February 27, 2011
This looks really easy but delicious. I can't wait to make it this summer with fresh herbs straight from our garden. I love healthy chip dips!
Sawyerem
February 7, 2011
My kids, including the 5 year old polished this off within minutes. Certainly a keeper!!
Mprize
December 17, 2010
Question for you....do you chop up the spinach before adding the yogurt, etc? It looks chopped in the picture but there's nothing specific in the steps. I plan on making this over the weekend...it looks and sounds delicious.
Cari
June 22, 2011
Hi Mprize,
Step 2 says to "Drain well, make sure to get all the liquid out. Chop fine."
Step 2 says to "Drain well, make sure to get all the liquid out. Chop fine."
mosteff
December 13, 2010
absolutely delicious. if I hadn't cooked 18 other dishes for my son's birthday, I would have eaten the whole thing by myself. I can easily imagine fresh dill in this or any other seasonal fresh herbs.
sunnyluz
November 20, 2010
Thinking about making this for a Thanksgiving appetizer. Would it keep until Thursday if I made it on Tuesday? And would pine nuts substitute for walnuts - my husband is allergic to the latter?
enbe
August 22, 2010
Made this for a party last night and it was a huge hit! We made it as an appetizer with a few other dips and there was just enough for our ~20 guests. Next time I'll use something crunchier than pita bread. Great recipe!!!!!
Aliwaks
July 6, 2010
Have a HUGE bunch of mint drying in the sun right now, this will be it's first use.
emmanation
June 18, 2010
I love that you specifically call for dried mint. I have a black thumb when it comes to herbs. Overall this looks stellar- yum!
TanyaVS
June 14, 2010
I'd just like to say that I LOVE this recipe. Since I found it, I make it constantly just for myself and everyone I make it for loves it too. Great for parties. Or I like it with Wheat Thins for an easy lunch. Just wanted to thank you for an excellent staple recipe and the best way to eat super healthy spinach!
lpcooks
June 1, 2010
I made this last night and was rushing around so I completely messed up the recipe. I steamed the spinach and threw it in with the yogurt before I read the step about sauteeing it with oil and garlic. So I just chopped up some garlic and sauteed that with oil and mixed it in. It was still delicious and everyone was raving! Thanks so much for the wonderful recipe!
spinthebottleny
March 25, 2010
Congrats! Alsatian Pinot Gris would indeed be a good match, but I couldn't find one. I think the PG from Alto-Adige would work nicely too.
shayma
March 25, 2010
Thank you. A Pinot Grigio with hints of pear and mineral notes will pair well with this, too.
shayma
March 25, 2010
OMG I just realised whom i am writing to- Sasha! and look at me giving *you* advice on wine. when i tell my father (an economist, like me) smthg about economics, he jokingly says, 'teaching grandma to suck eggs, are we?' *going red* tee hee
Paula D.
March 24, 2010
Yum, I cannot wait to make this! Greek yogurt and flatbread and pinot grigio on tonight's shopping list! I'm also thinking my toddler will love it in her lunchbox tomorrow. Thanks!
arielleclementine
March 23, 2010
we had this last night and all agreed it was the best spinach dip we'd ever had. i love, loved it! thank you so much for sharing the recipe. i'll make it for years to come :)
shayma
March 24, 2010
thank you. i do love boranis- there are so many different ones in the Persian kitchen- i like the beet one as well. so kind you are :)
shayma
March 19, 2010
thanks for the encouragement and 'thumbs up', all. hope everyone's having a great weekend!
lastnightsdinner
March 20, 2010
I'm making this tomorrow and I can't wait. Brought home a big bag of organic locally grown spinach and fresh yogurt from our farmers' market. :D
MrsWheelbarrow
March 18, 2010
a spectacular and unusual recipe, shayma. i can't wait to add this to my next cocktail party appetizer table. beautiful photo!
drbabs
March 18, 2010
I loved this dish as soon as you posted it and can't wait to try it. congratulations!
Sasa A.
March 18, 2010
You have our vote. Just made this last weekend and it was big success. Congratulations!
shayma
March 18, 2010
my gosh, this is such an honour. honestly! thank you so much for the kind words, everyone. and thank you, Amanda and Merrill for creating this community for us home cooks!
amreen
March 18, 2010
Yay Shama! So glad this was selected! It looks delish and perfect for the dinner party I'm going to this weekend. Happy Persian New Year :D
Lizthechef
March 18, 2010
Your recipe looks wonderful - as soon as you posted it, I knew it was a "keeper"! Good luck!
TasteFood
March 18, 2010
This sounds delicious and intriguing with the dried mint. I bet it's good with pine nuts too. Congratulations!
Jennifer A.
March 18, 2010
Congratulations Shayma! This look wonderful, and will go on my short list of recipes to try.
TheWimpyVegetarian
March 18, 2010
Another two great selections for finalists this week! I've got all the ingredients in my frig to try this. It looks really yummy.
Culinista A.
March 11, 2010
This looks amazing, will definitely make it! Thank you for the great recipe
shayma
March 12, 2010
Thanks to the lovely (and loving, dare I say!) Food52 community, we get to share lots of wonderful recipes/stories/experiences. Yay for Food52. Buon weekend, all.
cheese1227
March 9, 2010
Great dish.
shayma
March 12, 2010
Thank you. I am grateful to the great feminist Queen, Poorandokht for introducing boranis into our cuisine.
lastnightsdinner
March 7, 2010
This sounds fabulous, and I just happen to have everything I need to make it (our favorite local creamery makes incredible natural yogurt that drains to the consistency and tang of Greek-style)! Thanks, Shayma!
shayma
March 8, 2010
How amazing, nothing like being able to buy yoghurt from a local creamery. Most welcome :)
aargersi
March 7, 2010
Your recipes are always so thoughtful and delicious, photos are excellent, and I love the stories. Yet another Shayma recipe saved to mine!!!
shayma
March 8, 2010
You're very kind. I would like to believe that this dish has something to do with a Persian queen! Women rule the kitchen, no offence to our male friends on Food 52! ;)
testkitchenette
March 7, 2010
How I love reading recipes and food traditions from Iran! I have made this before but haven't thought about it in quite awhile. Your photo is delicious.
See what other Food52ers are saying.