By Naz Deravian
- Total Time
- 35 minutes, plus at least 2 hours’ chilling
- Rating
- 4(626)
- Notes
- Read community notes
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it’s cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
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Ingredients
Yield:6 servings
- 3tablespoons extra-virgin olive oil, plus more for serving
- 1medium yellow onion, finely chopped
- 2large garlic cloves, finely grated
- Salt and black pepper
- ¼teaspoon ground turmeric
- 12ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)
- 1cup plain Greek yogurt
- 1tablespoon regular plain yogurt (or water; see Tip), plus more as needed
- ½teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
128 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
Step
2
Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
Step
3
To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.
Tip
- You can thin out the Greek yogurt with water instead of regular yogurt, but it might not be as creamy as using regular plain yogurt.
Ratings
4
out of 5
626
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Cooking Notes
NJ
Mast esfenaj is what we call it. Even though you're *supposed to* eat it cold, I love it warm. The flavors are so delicious together. I always cook the spinach separately and chop it all up once it's steamed because it's so easy to do then, and then add back in to the onions, etc.
Layli Shirani
I like to eat this with a fried egg. Yum.
LynnG
Or in a baked potato. Yum
Ellen Z
Just made this last night. Really, really good! I didn't have any lemons left so I substituted a lime. I actually liked it a little better before I chilled it in the fridge, but still tasty. Love Layli's suggestion of pairing it with a fried egg. I'll try it on toast. That would be the bomb! I was also thinking it could be a marinade for, say, chicken breast or roasting a whole fish.
Srei
“Mast Esfenaj” also called “beryayani esfenaj” kind of spinach dip?! Some comments talk about substituting the spinach, in that case you won’t have mast ( yogurt) esfenaj ( spinach) anymore, so please don’t substitute. What can be different: regular plain yogurt instead Greek yogurt, spinach and onions can be prepared separately and then mixed at the end, garlic and lemon/lemon zest are optional. This is wonderful served cold or warm with pita or lavash bread as simple main dish or as a side.
barbA
This is delicious -- I think the caramelized onion is the variable elevating it from the usual yogurt spinach dip. I am not sure it looks so pretty though -- not entirely sure I would make for all company. Some. But I love the suggestions from other posters -- egg, potato ... yum.
NJ
Not really. It would change the flavor and arugula doesn't cook down like spinach does. You likely could do it with Swiss chard, however, or beet greens, although spinach is traditional.
Julie
Excellent. I added cumin seed and chili powder to the sauté. Served with Stacy’s pita chips; it’s dense and needs a sturdy vehicle to scoop.
Hagop Kiremidjian
We eat it warm next to some rice pilaf. My mother has always used sour cream because she prefers it to yogurt. Hit it with some matzoon for some Armenian style.
Yasmine
Have made this for multiple events, using greek yogurt as well as cashew-based vegan yogurt. This recipe is a winner - and so authentic!
alyssa
Very yummy and love that it’s kinda healthy! I had labneh and skyr (Icelandic yogurt) on hand. I thought they might be too thick, so I preemptively added a little water… should have waited to add after mixing with the spinach, if at all, as it came out a little too liquidy. Next time I’ll also chop the fresh spinach in advance so it’s a tad easier to pile on top of a chunk of bread or chip! Will make this again though!
Marilyn
Made this last night for a dinner party. Next time, I will cut back on the lemon (WAY too lemony!) and chop the spinach up after cooking. It was pretty good and eager to try it on a baked potato!
Kate
I threw in a couple chopped chilies for a tiny bit of heat during the sauteeing step and stirred in some cubed tofu for protein at the end, and ate with rice for a delicious dinner.
Kitfo
Flavor was good, texture was not great - kind of stringy. Would definitely chop the fresh baby spinach next time - or go with frozen.
BJ
If you don't have regular yogurt, try using milk instead of water to keep it creamy.
Julie
Excellent. I added cumin seed and chili powder to the sauté. Served with Stacy’s pita chips; it’s dense and needs a sturdy vehicle to scoop.
Chef Pizza
Really good. I used frozen chopped spinach and reduced the lemon a bit, otherwise made as directed!
Mb
I liked this as a cold dip.I do think the browning of the onions is key.I added a jalapeño and some green onions, but couldn’t really taste them…
Beachwriter
We had high hopes for this on Superbowl Sunday, but it is quite bland. We rescued it with a bit of fennel salt (made with fennel pollen) and Tabasco, and served it with homemade pita chips, and balance was once again restored to the universe.
Hagop Kiremidjian
We eat it warm next to some rice pilaf. My mother has always used sour cream because she prefers it to yogurt. Hit it with some matzoon for some Armenian style.
Pam
Make half the amount using one 6 oz. bag of baby spinach.
MeBoat
Yum! I added a bit of fresh chili and 1/4 teaspoon Indian curry powder. Delicious. I’ll try it without my additions next time, but couldn’t help myself as I was worried it would be not spicy enough for my taste.
cataline
Yum. I do love a dip and I made this as soon as I came across the recipe. Right up my alley.
f s
It was tasty but agree with other reviewers that it seemed to be missing something. Did go totally off the recipe and added golden raisins to see if it helped. It did but it’s not what this recipe needs to save it.
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