Best 2 Iranian Yogurt And Spinach Dip Borani Esfanaaj Recipes

Indulge in the vibrant flavors of Iranian cuisine with Borani Esfanaaj, a delectable yogurt and spinach dip that captivates the senses with its exquisite blend of textures and flavors. This traditional dish, deeply rooted in Persian culinary heritage, is a delightful appetizer, side dish, or light meal that can be enjoyed on various occasions. Also discover the delightful Walnut and Pomegranate Dip, a symphony of sweet and savory flavors, and the irresistible Kashke Bademjan, a smoky and tangy dip made from roasted eggplant and yogurt. These recipes, each unique and bursting with authentic Iranian flavors, are sure to tantalize your taste buds and transport you to the heart of Persia's culinary traditions.

Let's cook with our recipes!

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

Iranian Yogurt and Spinach Dip - Borani Esfanaaj image

Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

Provided by UmmBinat

Categories Spinach

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces Baby Spinach
1 medium clove garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1/4 cup chopped walnuts, toasted (see recipe)

Steps:

Steam baby spinach until just wilted.
Drain well and chop fine.
Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
Remove from stove and allow to cool, then squeeze out excess liquid.
Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
Enjoy!

Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3

BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)

Borani-yeh Esfenaj (Spinach Yogurt Dip) image

There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.

Provided by Naz Deravian

Categories snack, dips and spreads, vegetables, appetizer, side dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, finely chopped
2 large garlic cloves, finely grated
Salt and black pepper
1/4 teaspoon ground turmeric
12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)
1 cup plain Greek yogurt
1 tablespoon regular plain yogurt (or water; see Tip), plus more as needed
1/2 teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste

Steps:

In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.

Tips:

Use fresh ingredients for the best flavor. This is especially important for the yogurt and spinach.
Don't overcook the spinach. It should be wilted but still retain its bright green color.
Season the dip to taste. You may want to add more salt, pepper, or garlic powder, depending on your preferences.
Serve the dip with your favorite accompaniments. Some popular options include pita bread, crackers, or vegetables.

Conclusion:

Borani esfanaj is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or side dish. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give borani esfanaj a try!