Monday, April 18, 2011

Persian Spinach and Yogurt Dip (Borani Esfanaj) Recipe

This is delicious. Make sure you brown the onions and garlic enough without burning them so they get sweet.

Makes about 2 1/2 cups

1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon butter or olive oil
1 cup frozen spinach, thawed and squeezed
1 1/2 cup plain yogurt (thick is better)
tiny pinch of saffron dissolved in a teaspoon hot water

Over medium high heat, fry onions and garlic in butter until golden but not burnt. Add spinach and mix well to combine. Remove fom heat and cool completely then mix the spinach with the rest of the ingredients. Refrigerate for several hours before use.


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