Persian Spinach Yogurt Dip
Borani Esfenaj is a Persian spinach yogurt dip made with cooked spinach, thick yogurt, garlic, olive oil, and dried mint. It is creamy, cooling, savory, and lightly earthy, often served with bread as part of a Persian spread. The dip pairs beautifully with rice dishes, grilled meats, roasted vegetables, cucumbers, and walnuts.
Borani Esfenaj Recipe
Persian Spinach Yogurt Dip
Borani Esfenaj is a Persian spinach yogurt dip made with cooked spinach, thick yogurt, garlic, olive oil, and dried mint. It is creamy, cooling, savory, and lightly earthy, often served with bread as part of a Persian spread. The dip pairs beautifully with rice dishes, grilled meats, roasted vegetables, cucumbers, and walnuts.
Ingredients
Instructions
Serving Ideas
- Serve with lavash, flatbread, cucumbers, radishes, and herbs.
- Pair with grilled chicken, kebabs, rice, or roasted eggplant.
- Use as a cool dip beside spicy stews or roasted vegetables.
Chef Tips
- Squeeze the spinach very well to keep the dip thick.
- Do not brown the garlic; it should stay sweet and fragrant.
- Use thick yogurt for a proper borani texture.
Storage
Store refrigerated for up to 3 days. Stir before serving.
Allergen Notes
Contains dairy. Contains walnuts if optional garnish is used. Naturally egg-free and gluten-free.