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The one with spinach
Borani-e esfenaj
Preparation info
- Makes about
3 cups
- Difficulty
Easy
Appears in
Published 2023
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.
Ingredients
150 g 5½ oz 400 g
Method
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.