Yogurt and Spinach (Borani-e Esfenaj)

Yogurt and Spinach (Borani-e Esfenaj)

A delicious Persian spinach dip made with thick, sour yogurt makes this special and super easy. Recipe by Laura Bashar of Family Spice



  1. Heat a large frying pan over medium-high heat and add:
    • 3 TBS extra virgin olive oil
  2. Add to the hot oil:
    • 1 onion , chopped
  3. When onions start to soften, reduce heat to medium-low and cook until onions brown slightly, about 7 minutes.
  4. Mix in:
    • 1 1/2 cup spinach, fresh , chopped
    • 2 garlic cloves , crushed
  5. Cook for 5 minutes, or until spinach is wilted and cooked.
  6. Remove from heat and let cool.
  7. In a large bowl add cooled spinach mix with:
    • 2 1/2 cup yogurt, plain Greek
    • 1/2 tsp salt
    • 1/2 tsp black pepper, ground
  8. Mix until combined, cover and refrigerate for 2 hours prior to serving.
  9. When ready to serve, transfer to serving bowl and garnish with:
    • 1 TBS walnuts , chopped (optional)

Yogurt and Spinach (Borani-e Esfenaj) Detail

Prep Time: 5 min
Cook Time: 12 min
Inactive Time: 2 hour chill time
Difficulty: Easy
Servings: 8
Serving Size: 1/4 cup of dip

Serving Suggestions: Serve with pita bread, chips and/or an assortment of vegetables.