The one with spinach

Borani-e esfenaj

Preparation info
  • Makes about

    3 cups

    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About

In this classic borani, you can replace the spinach with any leafy greens, such as chicory, chard, kale and wild leeks. Saffron and golden onion are crucial to a borani made with greens, whereas in boranis made with vegetables such as aubergine, green beans or marrow, I’d replace these with grated raw garlic.


  • 150 g ( oz) cooked English spinach (see note)
  • 400 g (


Combine the spinach very well with the yoghurt, trying to break the spinach apart with a spoon. Mix with the onion, salt and pepper. Serve in a bowl, drizzled with the saffron infusion if desired.