Iranian Yogurt And Spinach Dip Borani Esfanaaj Recipes
IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ
Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.
Provided by UmmBinat
Categories Spinach
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Steam baby spinach until just wilted.
- Drain well and chop fine.
- Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
- Remove from stove and allow to cool, then squeeze out excess liquid.
- Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
- In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
- Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
- Enjoy!
Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3
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