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bowl with spinach and yogurt dip
  • appetisers

Spinach borani dip

Persian cooking has a delicious range of yoghurt-based dips. This spinach borani is one of them.

Boranis are delicious small, yoghurt-based dishes that are always part of a Persian spread. They can be plain, like a Labneh (maast-e chekideh in Farsi) or are made with different vegetables - aubergines, broad beans or spinach. The consistency, creamy and smooth, goes well with fish, meat, vegetables and rice.

You will have to strain the yogurt for a couple of hours through muslin ( cheese cloth) while it hangs in the sink over a bowl. The longer you leave it the firmer the yoghurt becomes.

  • Ingredients
  • 1 kg plain Greek yogurt , strained to get some of the liquid out
  • 250 gr fresh baby spinach
  • 1 smal Spanish onion, finely chopped
  • 1 teaspoon ground turmeric
  • oil and butter for frying
  • 30 gr golden raisins, washed
  • 80 gr toasted walnuts, roughly chopped
  • juice of 1/2 a lemon
  • 1/2 teaspoon chilli flakes, salt and pepper to taste
  1. the strained yogurt

    yogurt in a cheese cloth
  2. in a little butter and olive oil gently fry the turmeric and chilli

  3. add the chopper onions and gently cook until onions are soft

    frypan with onions and spices
  4. add the spinach and cook until spinach is starting to wilt, add the lemon juice and raisins

    spinach and onions cooking in frypan
  5. mix the garlic, 2 tablespoons of olive oil, salt and pepper into the strained yogurt

    strained yogurt with garlic, oil, salt and pepper
  6. once the spinach and onions are cool, mix them through the yogurt

    yogurt with spinach mixture on top
  7. mix every thing together

    bowl with finished borani
  8. pour it in a serving bowl and arrange the walnuts on top

    borani in bowl with chopped walnuts on top
  9. refrigerate until needed. The borani will keep up to a week in fridge.

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