Spinach and yogurt salad

Borani Esfenaj

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

A delicate and fresh Iranian salad.


  • 500 g (1 lb) spinach, rinsed well
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 300 ml (½ pint) natural yogurt
  • salt and pepper


    Drain the spinach and squeeze out all the water with your hands.

    Fry the onion in the oil until golden. Add the garlic and when it begins to colour, add the spinach and salt and pepper to taste. Cook gently, turning the spinach over until it crumples into a soft mass. Let it cool.

    Mix with the yogurt in a bowl and chill before serving.