Borani Esfanaaj is a Persian-style yogurt and spinach dip. Like many Persian dishes, this is a very simple dip that accompanies a number of other dishes wonderfully. We recommend eating it with some lavash and fresh herbs, but you can do whatever you like. In fact, there’s nothing wrong with eating this dip with just white rice.
- ~12 oz baby spinach (regular spinach will do too, but it’s best to buy the pre-packaged spinach either way)
- 1 clove garlic, minced and divided into two parts
- 2 tbsp olive oil
- 2 small tubs (5.3 oz each) thick, drained yogurt, preferably Greek yogurt (do not use low fat yogurt if you can at all help it)
- salt to taste
- dried mint for garnish (don’t use fresh mint as a substitute)
- handful of crushed or whole walnuts for garnish
- olive oil for garnish
- Blanch your spinach.
- Drain your spinach well, removing all liquid, then chop the spinach fine.
- Sauté half of the garlic in 2 tbsp olive oil over medium heat until fragrant then add the baby spinach.
- Add a pinch of salt and stir for a few minutes.
- Remove spinach from stove and allow to cool, then remove all excess liquid from the mixture.
- In a bowl, add the yogurt, remaining garlic, and baby spinach and stir gently. Add salt to taste.
- Transfer to the bowl you’ll be using for presentation and sprinkle with dried mint and crushed walnuts, then drizzle with olive oil.