Yogurt and Spinach Dip

Name: Yogurt and Spinach Dip (Borani-e esfenaj)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 tablespoon dried fenugreek; 1½ cups (360 g) plain drained yogurt or labneh; ¼ cup (20 g) chopped fresh cilantro; ¼ cup (20 g) chopped fresh mint; 2 cloves garlic, peeled and thinly sliced; 1 pound (450 g) fresh or frozen spinach, chopped; 4 tablespoons oil; 2 onions, peeled and thinly sliced; ¼ teaspoon saffron dissolved in 1 tablespoon hot water (optional); ¼ teaspoon saffron dissolved in 1 tablespoon hot water (optional); 1 teaspoon ground cardamom; 1 teaspoon grated fresh ginger; ¼ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1½ cups (360 g) plain drained yogurt or labneh; 1 teaspoon sea salt

Borani-e esfenaj

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 tablespoons oil
2 onions, peeled and thinly sliced
2 cloves

Asia
Iran
Starter
Side dish
Gluten-free
Southeast Asia
Vegetarian

Method

Heat the oil in a wide skillet over medium-low heat, add the onion and garlic, and sauté until golden brown. Add the spinach, cilantro, mint, fenugreek, and all the spices, cover and cook for 3 to 5 minutes, until spinach has wilted. Remove from heat and allow to cool.
In a mixing bowl, combine the yogurt and spinach mixture. Cover and refrigerate for 10 minute