BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Provided by Naz Deravian
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
- Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
- To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.
BORANI ESFANAAJ
Make and share this Borani Esfanaaj recipe from Food.com.
Provided by Stacia_
Categories Vegetable
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash spinach and cut into small pieces.
- Fry onions and garlic in oil until slightly golden.
- Add spinach and fry together over medium heat until cooked.
- Let it cool down completely in the refrigerator.
- Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid.
- Add spinach to yogurt and mix well.
- The mix should be thick and homogeneous.
- This delicious side-dish is now ready to serve.
Nutrition Facts : Calories 117.6, Fat 3.1, SaturatedFat 1.5, Cholesterol 8.1, Sodium 228.4, Carbohydrate 17.1, Fiber 6.4, Sugar 6.3, Protein 9.9
IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ
Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.
Provided by UmmBinat
Categories Spinach
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Steam baby spinach until just wilted.
- Drain well and chop fine.
- Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
- Remove from stove and allow to cool, then squeeze out excess liquid.
- Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
- In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
- Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
- Enjoy!
Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3
More about "borani esfanaaj recipes"
BORANI ESFENAJ | PERSIAN SPINACH YOGURT DIP RECIPE
From persiangood.com
Reviews 11Servings 6Install 11Category Side Dish
- Firstly, you need to wash the spinach and let it dry. Then chop it in big pieces. To cook the spinaches, you need only ½ cup of water and that’d be enough. The spinach is cooked properly for your Borani if they turn soft.
- Now you need to wash the garlic cloves and then peel them. Grate the garlic cloves and add them to the cooking spinaches.
- Add salt and pepper and let the spinach becomes condensed. When the juice is absorbed, taste the flavor and add what you think is required for the additives and spices. Then discard the spinach mixture from the heat and put it aside.
- Let the spinach cool and then mix it with yogurt and serve it. Your yummy Borani is ready to be served.
PERSIAN SPINACH AND YOGURT DIP (BORANI ESFANAJ) RECIPE
From myrecipes.com
5/5 (2)Calories 20 per servingServings 13
- Bring 2 quarts water to a boil in a Dutch oven. Add fresh spinach, and cook for 1 minute. Drain well. Place spinach on several layers of paper towels; squeeze until barely moist.
- Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender, stirring occasionally. Remove from heat; stir in spinach and salt. Cool to room temperature.
- Combine spinach mixture, organic yogurt, black pepper, and ground cinnamon in a medium bowl. Let stand for 30 minutes. Refrigerate until chilled.
BEST BORANI ESFANAAJ RECIPE - HOW TO MAKE YOGHURT
From food52.com
Reviews 93Servings 2-4Cuisine PersianCategory Appetizer
BORANI BANJAN RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
BORANI BANJAN (AFGHAN EGGPLANT DISH) - LITTLE SPICE JAR
From littlespicejar.com
41 WHOLESOME SPINACH RECIPES TO HELP YOU GET IN YOUR GREENS
From bonappetit.com
BORANI ESFANAAJ - SPOONACULAR.COM
From spoonacular.com
PERSIAN YOGURT AND SPINACH DIP | BORANI ESFANAAJ RECIPE
From culinarybutterfly.com
BORANI BANJAN - EASY EGGPLANT RECIPE – AFGHAN COOKS
From afghancooks.com
BORANI ESFENAJ برانی اسفناج
From persianmama.com
5/5 (8)Category Appetizer/DipCuisine PersianTotal Time 30 mins
BORANI ESFANAAJ | RECIPES WIKI | FANDOM
From recipes.fandom.com
BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP) RECIPE
From recipegoulash.cc
BORANI - TRADITIONAL PERSIAN APPETIZER RECIPE | 196 FLAVORS
From 196flavors.com
BORANI ESFANAAJ - PLAIN.RECIPES
From plain.recipes
BEST BORANI ESFENAJ RECIPE - HOW TO MAKE SPINACH BORANI - FOOD52
From food52.com
BORANI ESFANAAJ (SPINACH YOGURT DIP) - PRACTICE WITH DANIELLE
From practicewithdanielle.com
31 EASY APPETIZERS YOU CAN MAKE IN NO TIME | BON APPéTIT
From bonappetit.com
YOGHURT & SPINACH DIP, 'BORANI ESFANAAJ', IN THE PERSIAN MANNER …
From pinterest.com
FOOD FROM THE HEART: A HIDDEN AFGHAN RESTAURANT IN YOGYAKARTA
From thejakartapost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #appetizers #salads #vegetables #middle-eastern #iranian-persian #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less
You'll also love