Borani Esfanaaj - A Persian Spinach Dip

Borani is a cold dish of vegetables. This is a recipe I found at The Spice Spoon. The dash of garlic in the dish enhances the taste.  I had just this one bunch of Spinach.  And I made a little.  And I wanted more. This could serve as a dip, as a side dish, or even an accompaniment to an Indian bread.  Try it.

(if you are wondering about the red streak of oil – I used chili infused olive oil

For serving 4 – double the quantity

Spinach – 1 bunch – (frozen spinach can also be used)

Garlic – 1 large clove – finely minced

Onion – ½ medium – finely chopped 

Thick Yoghurt  – 1 cup (you can vary the amount )

Dried Mint – Kasuri Methi – for garnish

Walnuts – I did not use this, but it would add a nice crunch – few

Ground Pepper – to taste

Salt to taste

Olive oil / Refined Oil– little

Essential that the yoghurt is fresh and thick, the garlic finely minced and the onion extra fine chopped. 

Blanch the spinach.

Squeeze out all the water

Chop coarsely

Take a pan, heat a little oil, add the minced garlic

Sauté

And the chopped onion, continue to sauté

Add the blanched, chopped garlic, sauté a little while longer

Remove from heat and cool thoroughly

Whisk the yoghurt lightly.  Add salt – mix well

Mix the spinach-garlic mixture

Blend.

Add ground pepper

Garnish with the dried mint and chopped walnut

Drizzle a bit of olive oil on top ( optional)