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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mathu mathusan
[email protected]This dip is the perfect addition to any party or gathering. It's sure to be a crowd-pleaser!
Ausman Sumon
[email protected]I'm always looking for new and interesting dips, and this one definitely fits the bill. It's flavorful, healthy, and easy to make.
Tyleigh Russell
[email protected]This dip is so easy to make, and it's a great way to use up leftover spinach.
Jimmy Tew
[email protected]I made this dip for a potluck, and it was gone in minutes! Everyone raved about it.
Dj Yobra
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. It was still delicious!
Zara Rose
[email protected]This dip is a bit bland for my taste. I added some extra garlic and lemon juice to give it more flavor.
Topo Mbunjelwa
[email protected]I followed the recipe exactly, but my dip turned out a little too runny. I think I might have added too much water.
Imran Panhwar
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Adeeb Jacobs
[email protected]I'm not a huge fan of spinach, but this dip changed my mind. It was so delicious, I couldn't stop eating it!
Anaya Noor
[email protected]This dip was a hit at my party! Everyone loved the unique flavor and the beautiful presentation.
Hasnain ALi JUTT SAB
[email protected]The only thing I would change is using Greek yogurt instead of regular yogurt. I found that it gave the dip a thicker and creamier consistency.
Fasila Jibodh
[email protected]I love how versatile this dip is! I served it with pita bread, but it would also be great with chips, vegetables, or even as a sandwich spread.
Muhammad Abdulqadir
[email protected]The step-by-step instructions were easy to follow, and I had no trouble preparing this dish. It was a perfect appetizer for a gathering with friends.
Kabir Muhd
[email protected]This Iranian yogurt and spinach dip, known as Borani Esfanaaj, was an absolute delight! The combination of tangy yogurt, earthy spinach, and aromatic herbs created a symphony of flavors that tantalized my taste buds.