Borani Esfanej Food

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 ESFANAAJ

Borani Esfanaaj image

Make and share this Borani Esfanaaj recipe from Food.com.

Provided by Stacia_

Categories Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg fresh spinach
250 g yogurt
2 onions, thinly sliced
4 garlic cloves, finely chopped (optional)
cooking oil
salt
black pepper

Steps:

Wash spinach and cut into small pieces.
Fry onions and garlic in oil until slightly golden.
Add spinach and fry together over medium heat until cooked.
Let it cool down completely in the refrigerator.
Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid.
Add spinach to yogurt and mix well.
The mix should be thick and homogeneous.
This delicious side-dish is now ready to serve.

Nutrition Facts : Calories 117.6, Fat 3.1, SaturatedFat 1.5, Cholesterol 8.1, Sodium 228.4, Carbohydrate 17.1, Fiber 6.4, Sugar 6.3, Protein 9.9

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