Best 2 Iranian Yogurt And Spinach Dip Borani Esfanaaj Recipes

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

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!

PERSIAN / IRANIAN GHALIEH ESFANAAJ

Steps:

• Wash black-eye beans, split-peas, and lentils, and soak in warm water for 4 hours. Rinse & drain then place in a large pan with approximately 1 litre of water. Add salt and cook over medium heat for 20 minutes. About one cup of water should be left. (Add water or ladle out extra if necessary).
• Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mixture into small balls. Fry meatballs in vegetable oil over medium heat until lightly browned all over.
• Wash spinach & drain well, chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for 15-20 minutes until there the pulses are soft & there is no water left. Add the pomegranate powder to the pot for the last minute of cooking.
• Wash mint and chop finely. Fry in oil for a few minutes.
• Serve Ghalieh-Esfanaaj in 4 bowls with 1/4 cup kashk & 25g of mint on the top of each. Serve with a good flat bread / taftoon etc.