Spinach & Labneh Dip

Name: Spinach & Labneh Dip
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 300 g/10½ oz spinach leaves; 200 ml/7 fl oz/heaped ¾ cup Greek yogurt or Labneh Dip; 1 tsp Saffron Liquid (optional); 2 garlic cloves, finely chopped; 2 tbsp sunflower oil; warm Thin Flatbread or Toasted Triangles, to serve; sea salt and freshly ground pepper; 1 onion, thinly sliced (optional); a squeeze of lemon juice; 2 small shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Booranis are a variety of yogurt-based dishes that are served as sides in Iran. They are cousins of mutabal, where yogurt is used instead of tahini. You can use any kind of green or vegetable instead of the spinach.

Ingredients

2 tbsp sunflower oil
2 small shallots, finely chopped
1 onion, thinly sliced (opti

Asia
Iran
Side dish
Gluten-free
Vegetarian

Method

Heat half the oil in a heavy-based frying pan over a medium heat. Add the shallots and fry for 8–10 minutes until soft and lightly golden. Transfer to a plate and set aside. Add the remaining oil to the pan and cook the sliced onion, if using, until golden and crispy. Set aside.
Meanwhile, put the spinach in a large saucepan and pour in