📝 About This Recipe
Borani is an ancient Persian cold appetizer that celebrates the luxurious marriage of thick, strained yogurt and tender sautéed greens. This version features silky spinach infused with toasted garlic and a hint of nutmeg, topped with a vibrant crunch of walnuts and aromatic saffron. It is a sophisticated, cooling condiment that serves as the perfect centerpiece for a traditional mezze platter.
🥗 Ingredients
The Yogurt Base
- 2 cups Greek Yogurt (Full-fat preferred for creaminess)
- 2 cloves Garlic (grated into a paste)
- 1 teaspoon Dried Mint (crushed between palms)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Spinach Mixture
- 1 pound Fresh Baby Spinach (washed and dried)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 medium Yellow Onion (finely diced)
- 2 cloves Garlic (thinly sliced)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
The Topping & Garnish
- 1/4 cup Walnuts (roughly chopped)
- 1 pinch Saffron Threads (bloomed in 1 tsp hot water)
- 1 teaspoon Dried Rose Petals (culinary grade, optional)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the Greek yogurt, grated garlic, dried mint, salt, and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
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3
Add the finely diced onions to the skillet and sauté for 8-10 minutes until they become translucent and start to turn a light golden brown.
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4
Stir in the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the spinach to the skillet in batches. Use tongs to toss the spinach until it wilts down completely, which should take about 3-5 minutes.
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6
Sprinkle the ground nutmeg over the spinach and stir well. Remove the skillet from the heat.
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7
Transfer the cooked spinach mixture to a fine-mesh sieve and press down with the back of a spoon to remove as much excess liquid as possible. This prevents the sauce from becoming watery.
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8
Finely chop the drained spinach on a cutting board until it reaches a jam-like consistency.
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9
Fold the cooled spinach mixture into the chilled yogurt base until thoroughly combined.
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10
In a small pan, lightly toast the chopped walnuts over medium-low heat for 3 minutes until aromatic.
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11
Spread the Borani into a shallow serving bowl, creating decorative swirls with the back of a spoon.
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12
Drizzle the bloomed saffron water and a tablespoon of olive oil over the top. Garnish with toasted walnuts and dried rose petals before serving.
💡 Chef's Tips
Always use thick, strained yogurt like Greek or Labneh; if your yogurt is thin, strain it through cheesecloth for 2 hours first. Ensure the spinach is squeezed very dry, as any remaining moisture will separate from the yogurt and ruin the texture. Let the finished Borani sit in the fridge for an hour before serving to let the garlic mellow and the mint hydrate. For a vegan version, use a thick almond or cashew-based yogurt and substitute butter with olive oil. If you prefer a smokier flavor, you can grill the onions and garlic before blending them into the spinach.
🍽️ Serving Suggestions
Serve with warm, toasted Sangak or Barbari flatbread for an authentic experience. Pairs beautifully as a side dish for grilled saffron chicken (Joojeh Kabab) or lamb chops. Include it on a vegetarian mezze platter alongside hummus, olives, and feta cheese. Enjoy with a glass of chilled Doogh (Persian yogurt drink) or a crisp Sauvignon Blanc. Use it as a sophisticated dip for fresh vegetable crudités like cucumber spears and radishes.