Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner
And you have an excellent hors d'oeuvre for your next dinner party.
Greek yogurt, olive oil, spinach, walnuts, dried mint and garlic -- are all it takes to make this great dip.
First, a little spinach blanching. (And then draining, squeezing dry and chopping.)
Merrill crushes walnuts with the meat pounder.
Amanda chops the blanched and squeezed-dry spinach.
Merrill heating a little oil.
Adding half the garlic.
Amanda drops in the chopped spinach, just to warm through.
Isn't that a gorgeous color?
After letting the spinach cool, we added it to the yogurt, just as Shayma tells us to do.
Folding, folding, folding, and adding a little fresh garlic.
And then you spread the dip in a shallow plate, sprinkle it with dried mint, walnuts and olive oil.
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Author Notes: A borani is a cold yoghurt-based dish from Iran. But that is a bit of a boring piece of info, right? Well, apparently, it has been said that Poorandokht, the daughter of the Sassanian Persian King Khosrow Paravaiz, loved cold yoghurt-based dishes. When she was proclaimed Queen, the name Poorani was given to yoghurt-based dishes. Later on Poorani turned into Borani. I so do like to believe this story :) I love spinach and how it melds so well with yoghurt. This creamy appetiser is lovely with some lavash (flatbread from Iran) or some crisped-up-in-the-oven whole wheat pita bread. The combination of spinach, garlic, thick & creamy yoghurt, walnuts and mint, begs for a Pinot Gris from Alsace. Promise. - shayma
Food52 Review: Don’t let a little blanching stop you from making this wonderful dip. While it’s true that blanching spinach is a pain in the neck, once the water comes to a boil, the whole process is over in a minute, and then you’re well on your way to bliss. Shayma smartly heats the blanched and chopped spinach in a little garlic-scented oil and then adds more fresh garlic to the creamy, tangy dip. Our tips: Don’t worry about squeezing the spinach in step 4, unless it looks particularly soppy. Do use whole milk Greek yogurt -– the low-fat stuff will be watery and joyless. Use a wide shallow dish so you have room to spread out the dip, making a broad landing pad for the oil, mint and walnuts. And reach for your best olive oil for sprinkling over top. – A&M - A&M
Serves 2-4
- 2 packets baby (or regular) spinach, (6 oz packets)
- 1 clove garlic, minced and divided into two separate batches.
- 2 tbsp olive oil (not your best, but the type you use for sautéing)
- 2 small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
- salt
- dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
- handful crushed walnuts
- your best olive oil
- Blanch your baby spinach.
- Drain well, make sure to get all the liquid out. Chop fine.
- Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
- Remove from stove, allow to cool, then squeeze out any excess liquid.
- In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
- Serve with lavash or whole wheat pita. And don't forget the Pinot Gris :)
- Your Best Spinach Recipe Contest Winner!
Tags: gluten-free, Healthy, Holidays, iranian, Side Dishes, Vegetarian
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3 months ago beejay45
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.
4 months ago Dani Renouf, RD, MSc, CDE
This is a great recipe! I made it with koufteh berenjee and grilled Persian zucchini the combination was delicious!
5 months ago Amy Stromberg
Made this today with pistachios instead of walnuts & dried oregano instead of mint - it was amazing!
5 months ago JanieMac
How wonderful this sounds, fully of wonderful simple things. Need to make it right now. Call it dinner.
5 months ago jifferb
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!
about 1 year ago serenity0055
Is it good if made in advance? Like 9 hrs prior?
about 1 year ago betty888
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.
over 1 year ago ubs2007
Fantastic recipe! Thank you so much! Big hit with adults and kids.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
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.
over 2 years ago hennef7
I'd love to try this and have everything in my pantry except the spinach. Would frozen do in a pinch?
over 2 years ago chez_mere
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!
over 2 years ago cowanem
My kids, including the 5 year old polished this off within minutes. Certainly a keeper!!
over 2 years ago LazizaBites
all of your recipes look amazing....
over 2 years ago Mprize
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.
almost 2 years ago Cari
Hi Mprize,
Step 2 says to "Drain well, make sure to get all the liquid out. Chop fine."
over 2 years ago mosteff
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.
over 2 years ago sunnyluz
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?
almost 3 years ago enbe
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!!!!!
almost 3 years ago Aliwaks
Have a HUGE bunch of mint drying in the sun right now, this will be it's first use.
about 3 years ago emmanation
I love that you specifically call for dried mint. I have a black thumb when it comes to herbs. Overall this looks stellar- yum!
about 3 years ago TanyaVS
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!
about 3 years ago lpcooks
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!
about 3 years ago Redcolhead
Beautiful picture, look's delicious!...would thawed frozen spinach work?
about 3 years ago coffeefoodwritergirl
Congrats Shayma! What a wonderful recipe..
about 3 years ago spinthebottleny
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.
about 3 years ago shayma
Thank you. A Pinot Grigio with hints of pear and mineral notes will pair well with this, too.
about 3 years ago shayma
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
about 3 years ago student epicure
congrats! can't wait to try this weekend!
about 3 years ago avantgurlnyc
i will make soon
about 3 years ago Paula
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!
about 3 years ago shayma
aww so cute! s/he eats greens? fantastic.
about 3 years ago shayma
sorry, you said 'her'. i meant 'she'. :)
about 3 years ago monkeymom
We had this tonight and loved it. I used it in my best spring lamb entry. Thank you!
about 3 years ago shayma
i would love to pair this with lamb, too, what a wonderful idea. thank you!
about 3 years ago arielleclementine
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 :)
about 3 years ago shayma
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 :)
over 3 years ago dymnyno
But, the big question for me is "what wine do you serve with it?"
about 3 years ago shayma
see number 7 :) i like a pinot gris ;)
over 3 years ago shayma
thanks for the encouragement and 'thumbs up', all. hope everyone's having a great weekend!
over 3 years ago lastnightsdinner
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
over 3 years ago MyCommunalTable
Congrats and I will keep this on my favorite recipes.
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Looks and sounds delicious! I wonder if I can dry my own mint??
over 3 years ago shayma
thank you, yes, it would be so wonderful if you dried your own mint. i buy mine at the Persian Grocer's in DC- it is so so good, but what's better than having your own homemade herbs?
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
a spectacular and unusual recipe, shayma. i can't wait to add this to my next cocktail party appetizer table. beautiful photo!
over 3 years ago gluttonforlife
Hooray for Persian princesses and their delicious dips!
over 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I loved this dish as soon as you posted it and can't wait to try it. congratulations!
over 3 years ago SmallKitchCara
Shayma--yum! congratulations!!
over 3 years ago Sasa Stucin
You have our vote. Just made this last weekend and it was big success. Congratulations!
over 3 years ago shayma
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!
over 3 years ago amreen
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
over 3 years ago Lizthechef
Your recipe looks wonderful - as soon as you posted it, I knew it was a "keeper"! Good luck!
over 3 years ago TasteFood
This sounds delicious and intriguing with the dried mint. I bet it's good with pine nuts too. Congratulations!
over 3 years ago Jennifer Ann
Congratulations Shayma! This look wonderful, and will go on my short list of recipes to try.
over 3 years ago NakedBeet
Shayma! Congrats, so well deserved!!!
over 3 years ago thirschfeld
WOOOOO HOOOOO! Shayma, congrats.
over 3 years ago monkeymom
Congrats shayma! spinach dip is one of my favorite things.
over 3 years ago TheWimpyVegetarian
Another two great selections for finalists this week! I've got all the ingredients in my frig to try this. It looks really yummy.
over 3 years ago Culinista Annouchka
This looks amazing, will definitely make it! Thank you for the great recipe
over 3 years ago shayma
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.
over 3 years ago NakedBeet
Love this dip and the story!
over 3 years ago shayma
I think I am in love with thick yoghurts- love it with everything. Thanks so much.
over 3 years ago cheese1227
Great dish.
over 3 years ago shayma
Thank you. I am grateful to the great feminist Queen, Poorandokht for introducing boranis into our cuisine.
over 3 years ago thirschfeld
this will be on our table beginning tonight. looks great
over 3 years ago shayma
ah, many thanks!
over 3 years ago shayma
Thanks so much, girls. Dairy and spinach, good for you, right? ;)
over 3 years ago drbabs
Barbara is a trusted source on General Cooking.
sounds wonderful!
over 3 years ago shayma
thanks, doc.
over 3 years ago lastnightsdinner
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!
over 3 years ago shayma
How amazing, nothing like being able to buy yoghurt from a local creamery. Most welcome :)
over 3 years ago WinnieAb
Shayma,
This looks really seriously delicious!
over 3 years ago shayma
Thank you so much.
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Your recipes are always so thoughtful and delicious, photos are excellent, and I love the stories. Yet another Shayma recipe saved to mine!!!
over 3 years ago shayma
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! ;)
over 3 years ago testkitchenette
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.
over 3 years ago shayma
Thank you, it's thanks to a little point and shoot and good sunlight :)