Name: Yogurt + Spinach Borani (Borani-e Esfenaj)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: ½ teaspoon sea salt; ¼ teaspoon freshly ground pepper; 1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water*; ¼ cup (20 g) chopped Fresh mint; ¼ cup (20 g) chopped Fresh cilantro; 1 lb (450 g) Fresh spinach, washed and chopped, or 1½ cups (350 g) frozen spinach, thawed and chopped; 4 cloves garlic, peeled and chopped; 1½ cups (365 g) plain, thick yogurt or labneh*; 2 tablespoons olive oil; 2 large onions, peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Joon

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.

Ingredients

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

Method

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.
Add the spinach, cilantro, and mint, cover, and steam for 3 to 5 minutes, or until the spinach is wilted.
Remove from heat and allow to cool for 10 to 15 minutes before

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Ingredients

Method

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