📝 About This Recipe
A cornerstone of Afghan hospitality, Borani Esfanaj is a luxurious vegetarian side dish that transforms humble spinach into a masterpiece of texture and flavor. Fresh spinach is gently braised with aromatic onions and garlic until tender, then topped with a thick, tangy yogurt sauce infused with dried mint. This dish perfectly balances the earthy sweetness of the greens with the cooling, creamy acidity of the yogurt, making it an essential addition to any traditional Afghan spread.
🥗 Ingredients
The Spinach Base
- 2 pounds Fresh Baby Spinach (washed and roughly chopped if leaves are large)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 tablespoons Vegetable Oil (or grapeseed oil)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 cup Water (only if needed for braising)
Garlic Yogurt Sauce (Chaka Style)
- 1.5 cups Greek Yogurt (full-fat preferred for creaminess)
- 2 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Lemon Juice (optional for extra tang)
- 1/4 teaspoon Salt
For Garnish
- 1/2 teaspoon Red Chili Flakes (for a hint of heat)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2 tablespoons Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a small bowl, whisk together the Greek yogurt, crushed garlic paste, half of the dried mint, and salt. If the yogurt is too thick, add a teaspoon of water until it reaches a spreadable consistency. Cover and set aside in the refrigerator to let the flavors marry.
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2
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat.
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3
Add the diced onions to the skillet and sauté for 8-10 minutes until they are soft, translucent, and just beginning to turn golden brown around the edges.
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4
Stir in the minced garlic and ground turmeric. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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5
Add the spinach to the pot in large handfuls. It will look like a lot, but it will wilt down significantly. Stir gently to coat the leaves with the onion and turmeric mixture.
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6
Season with salt and black pepper. If the spinach seems dry, add the 1/4 cup of water to create a small amount of steam.
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7
Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Let the spinach braise for about 10-12 minutes, stirring occasionally, until the spinach is very tender and most of the liquid has evaporated.
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8
Remove the lid and increase the heat slightly for 2-3 minutes to cook off any remaining excess moisture. You want the spinach to be moist but not swimming in liquid.
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9
Taste the spinach and adjust salt or pepper if necessary. Remove from heat and let it cool slightly for 5 minutes (this prevents the yogurt from curdling when applied).
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10
To serve, spread the warm spinach onto a shallow serving platter, smoothing it out with the back of a spoon.
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11
Dollop the garlic yogurt sauce over the center of the spinach, or spread it in a beautiful layer across the top.
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12
Garnish with the remaining dried mint, a sprinkle of red chili flakes, and chopped fresh cilantro. Drizzle with a touch of olive oil for a glossy finish.
💡 Chef's Tips
Use fresh spinach rather than frozen for the best texture; frozen spinach can become too mushy for an authentic Borani. Don't skip the turmeric, as it provides the signature golden hue and earthy depth to the base. If your yogurt is very thin, strain it through cheesecloth for an hour to achieve a thick, 'Chaka' style consistency. Always let the spinach cool for a few minutes before adding the yogurt to ensure the sauce stays creamy and doesn't break. For a deeper flavor, you can caramelize the onions even further until they are a deep mahogany brown.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or Lawash bread to scoop up the spinach and yogurt. Pairs beautifully as a side dish to 'Kabuli Pulao' (Afghan lamb and carrot rice). Serve alongside grilled lamb kebabs or roast chicken for a complete meal. Accompany with a fresh 'Salata' (diced tomato, cucumber, and onion salad) for a refreshing crunch. A glass of 'Doogh' (savory yogurt drink with mint) complements the flavors perfectly.