Yoghurt with Spinach

Name: Yoghurt with Spinach (Borani-ye Esfanaj)
Cuisine: Iran
Ingredients: a smidgin of ground turmeric (optional); 1 x 500 g tub thick (ish) yoghurt; oil or butter for frying; oil or butter for frying; 1.5–2 kg fresh spinach, washed and chopped (or 2 packs frozen); salt and pepper; salt and pepper; 1 large onion

Borani-ye Esfanaj

Preparation info

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

Borani is named after one Pourandokht, a very popular queen of olden Iran. Apparently she was inordinately fond of yoghurt with things up it, and this dish was her favourite of them all.

Ingredients

1 large onion
oil or butter for frying
a smidgin of ground turmeric (optional)
1 x 500

Asia
Iran
Starter
Vegetarian
Gluten-free

Method

It couldn’t be simpler – just chop and fry the onion gently in the oil, add the turmeric and the spinach and sauté for around 5 minutes. Allow to cool thoroughly, season to taste, then mix well with the yoghurt. Serve chilled with lavash bread or crudités, or as an accompaniment to kebabs.