📝 About This Recipe
Borani is a classic Persian appetizer that elevates humble yogurt into a sophisticated, velvet-textured masterpiece. This version features tender sautéed spinach folded into thick, garlicky labneh, creating a cooling contrast to the warm, aromatic spices of the Silk Road. Topped with buttery toasted walnuts and golden saffron oil, it is a vibrant celebration of cultured dairy that serves as the perfect centerpiece for any mezze platter.
🥗 Ingredients
The Yogurt Base
- 2 cups Greek Yogurt or Labneh (full-fat is essential for creaminess)
- 2 cloves Garlic (grated into a fine paste)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Spinach Mixture
- 1 pound Fresh Baby Spinach (washed and dried)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 small Yellow Onion (finely diced)
- 1 tablespoon Dried Mint (crushed between palms)
The Topping & Garnish
- 1/4 cup Walnuts (roughly chopped)
- 1 pinch Saffron Threads (bloomed in 1 tsp hot water)
- 1 tablespoon Butter (unsalted)
- 2 tablespoons Pomegranate Arils (for a pop of color and acidity)
- 1 teaspoon Rose Petals (culinary grade, optional)
👨🍳 Instructions
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1
Place the Greek yogurt in a bowl and whisk until completely smooth. Stir in the grated garlic, salt, and black pepper. Cover and refrigerate for at least 30 minutes to allow the garlic flavor to infuse.
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2
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onions and sauté for 8-10 minutes until soft and translucent.
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3
Add the baby spinach to the skillet in batches. Use tongs to toss the leaves until they are just wilted, which should take about 3-5 minutes.
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4
Transfer the cooked spinach and onion mixture to a fine-mesh sieve. Use the back of a spoon to press out as much liquid as possible; this prevents the yogurt from becoming watery.
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5
Place the drained spinach on a cutting board and roughly chop it into smaller pieces.
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6
In a small bowl, combine the chopped spinach with the dried mint. Stir well to distribute the herb aroma.
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7
Fold the spinach mixture into the chilled garlic yogurt until beautiful green ribbons are marbled throughout.
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8
In a small frying pan, melt the butter over medium-low heat. Add the chopped walnuts and toast for 2-3 minutes until fragrant and golden.
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9
Remove the walnuts from the heat and immediately stir in the bloomed saffron water. The butter will turn a brilliant orange-gold.
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10
Spread the Borani onto a shallow serving plate, creating decorative swooshes and wells with the back of a spoon.
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11
Drizzle the saffron-walnut butter over the yogurt, ensuring the golden oil pools in the wells.
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12
Finish by scattering the pomegranate arils and culinary rose petals over the top for a stunning visual contrast.
💡 Chef's Tips
Use full-fat yogurt; the fat carries the flavor of the garlic and mint much more effectively than low-fat versions. If your yogurt isn't thick enough, strain it through cheesecloth for 2 hours to reach a spreadable consistency. Always squeeze the spinach thoroughly; any excess water will ruin the texture of the dip. For a deeper flavor, you can caramelize the onions until they are golden brown (Piaz Dagh) before adding the spinach. If you don't have saffron, a pinch of turmeric in the butter provides a similar golden hue, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Serve with warm, toasted Sangak or Barbari bread for an authentic Persian experience. Pair with crunchy cucumber spears and radishes for a refreshing, low-carb appetizer. Use it as a cooling side dish for spicy grilled lamb kebabs or roasted chicken. Serve alongside a glass of Doogh (Persian yogurt drink) or a crisp, dry Rosé wine. Include it as part of a larger mezze spread with hummus, olives, and feta cheese.