Iranian Yogurt And Spinach Dip Borani Esfanaaj Food

SPINACH-YOGURT DIP WITH SIZZLED MINT

Steps:

• Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; finely crush with the side of a chef's knife.
• Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6-8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
• Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6-8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2-3 minutes. Transfer to a small bowl.
• Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.
• Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

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!

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
• Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
• Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
• In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
• Can be made in advance and stored in refrigerator.