Borani Esfanaj (Spinach-Yogurt Salad or Dip)

Borani Esfanaj (Spinach-Yogurt Salad or Dip)

Name: Borani Esfanaj (Spinach-Yogurt Salad or Dip)
Yield: 6
Cuisine: Regional Cuisine
Ingredients: onions; garlic; butter; turmeric; cayenne pepper; curry powder; cumin; cinnamon; spinach; yogurt, plain

Submitted by zeno

Spinach yogurt dip with a touch of kick. Musky and sweet spices compliment the spinach and tangy yogurt.

YIELD

6 servings

PREP

5 min

COOK

10 min

READY

20 min

Ingredients

EACH ONIONS
chopped

CLOVES GARLIC
chopped

TABLESPOON BUTTER
or 2 tablespoons

TEASPOON TURMERIC

TEASPOON CAYENNE PEPPER
or generous dash tabasco sauce

TEASPOON CURRY POWDER
vary the cayenne according to your taste and spiciness of your curry powder

TEASPOON CUMIN
ground

TEASPOON CINNAMON

OUNCES SPINACH
frozen chopped, defrosted, or 2 bunches fresh,, cooked and chopped.

CUP YOGURT, PLAIN

Directions

This spinach and yogurt dish is Persian in origin.

The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach.

Borani Esfanah is enjoyed as an appetizer, side dish, as a dip to spread on bread or simply scooped up with pita.

Though untraditional, the hot pepper flavoring adds zip if your curry powder is of the mild variety.

Serve with toasted French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture.

Sauté onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness.
Mix in spinach (and toss to wilt, if using fresh spinach), yogurt, and salt to taste.

Allow to cool and/or chill for flavors to blend before serving. Best served just below or at room temperature.