Persian Spinach and Yogurt Dip (Borani Esfanaj)

Persian Spinach and Yogurt Dip (Borani Esfanaj)
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  • 1 (10-ounce) package fresh spinach, chopped
  • ½ teaspoon salt
  • 2 teaspoons butter
  • 2 quarts water
  • 1 cup plain fat-free organic yogurt (such as Stonyfield Farm)
  • 1/3 cup finely chopped sweet onion
  • ¼ teaspoon freshly ground black pepper
  • + 2 more ingredients
    • 1 garlic clove, minced
    • 1/8 teaspoon ground cinnamon

Bring 2 quarts water to a boil in a Dutch oven. Add fresh spinach, and cook for 1 minute. Drain well. Place spinach on several layers of paper towels; squeeze until barely moist. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tend...

View full recipe at My Recipes


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