Yogurt + Spinach Borani

Borani-e Esfenaj


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

Iranians are very fond of vegetables mixed with yogurt. They are called “borani.” Here, I am giving you a spinach borani, but you can use other greens such as purslane, kale, or even lettuce.


  • 2 tablespoons olive oil
  • 2 large onions, peeled and thinly sliced
  • 4 cloves


  1. In a wide skillet, heat the oil over medium heat. Add the onions and garlic, and sauté for 20 minutes, stirring occasionally to prevent burning, until the onions are soft and browned.
  2. Add the spinach, cilantro, and mint, cover, and steam for 3 to 5 minutes, or until the spinach is wilted.
  3. Remove from heat and allow to cool for 10 to 15 minutes before