📝 About This Recipe
A cornerstone of Persian 'Meze' culture, Borani-e-Esfenaj is a sophisticated, velvety dip that marries the earthy sweetness of sautéed spinach with the cool, probiotic tang of thick yogurt. Infused with golden caramelized onions and a hint of warm garlic, this vibrant green appetizer offers a perfect balance of textures and temperatures. It is an elegant, nutrient-dense classic that transforms humble ingredients into a centerpiece of the Iranian table.
🥗 Ingredients
The Spinach Base
- 1.5 pounds Fresh Baby Spinach (washed and thoroughly dried)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Yogurt Component
- 2 cups Greek Yogurt or Labneh (full-fat, at room temperature)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 tablespoon Lemon Juice (freshly squeezed)
Garnish & Finishing Touches
- 1/4 cup Walnuts (toasted and roughly chopped)
- 1 teaspoon Dried Rose Petals (culinary grade, optional)
- 1 pinch Saffron Thread (bloomed in 1 tsp hot water)
- 2 tablespoons Pomegranate Arils (for a pop of color and acidity)
👨🍳 Instructions
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1
Place the washed spinach in a large pot over medium heat with just the water clinging to its leaves. Cover and steam for 3-5 minutes until completely wilted.
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2
Transfer the wilted spinach to a colander and rinse with cold water to stop the cooking process and preserve the bright green color.
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3
Using your hands or a clean kitchen towel, squeeze the spinach vigorously to remove as much liquid as possible. This is crucial to prevent a watery dip.
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4
Finely chop the squeezed spinach on a cutting board and set aside.
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5
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for 8-10 minutes until they are golden brown and caramelized.
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6
Add the minced garlic to the onions and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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7
Stir the chopped spinach into the skillet with the onions and garlic. Season with salt and pepper, and cook for 3-4 minutes to evaporate any remaining moisture and meld the flavors.
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8
Remove the skillet from the heat and allow the spinach mixture to cool completely to room temperature.
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9
In a large mixing bowl, whisk the Greek yogurt until smooth. Stir in the dried mint and lemon juice.
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10
Fold the cooled spinach mixture into the yogurt until well combined. Taste and adjust seasoning with more salt if necessary.
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11
For the best flavor, refrigerate the dip for at least 30 minutes before serving to allow the garlic and mint to infuse the yogurt.
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12
To serve, spread the Borani into a shallow bowl, creating decorative swirls with the back of a spoon.
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13
Drizzle with the remaining tablespoon of olive oil and the bloomed saffron water.
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14
Garnish generously with toasted walnuts, dried rose petals, and pomegranate arils for a stunning presentation.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the creamy mouthfeel necessary for an authentic Borani. If using frozen spinach, ensure it is completely thawed and squeezed bone-dry before adding to the onions. Caramelizing the onions slowly is the secret to the dish's depth—don't rush this step or settle for just translucent onions. If the dip feels too thick, you can thin it with a tablespoon of cold water or additional lemon juice. For a smoky twist, you can grill the onions instead of sautéing them.
🍽️ Serving Suggestions
Serve with warm, toasted Sangak or Barbari bread for an authentic Persian experience. Pair with crunchy cucumber spears, radishes, and carrot sticks for a gluten-free appetizer. Use it as a cooling side dish for spicy grilled lamb kebabs or saffron chicken (Joojeh Kabab). Accompany with a glass of Doogh (Persian yogurt drink) or a crisp, dry Rosé wine. Include it as part of a larger Meze platter alongside Hummus, Kashk-e-Bademjan, and olives.