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Borani Esfenaj (Persian Spinach Yogurt Dip)

Persian · Side · Easy

Borani Esfenaj (Persian Spinach Yogurt Dip)

Total
53 min
Prep
45 min
Serves
4
Calories
150
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Tender spinach folds into thick yogurt with garlic and mint, a cool Persian side that brings a tangy contrast to rice, kebabs and warm bread.

Drying the cooked greens is the key to Borani Esfenaj (Persian Spinach Yogurt Dip). The spinach should enrich the yogurt with tender strands rather than dilute it, while garlic and dried mint give the cool mixture a clear, savory finish.

Yogurt sides are familiar on tables in Iran, alongside rice and richer mains. Let the spinach cool completely before folding it in, and use thick plain yogurt so the finished dip holds a soft mound on the spoon.

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Method

  1. Heat olive oil in a broad skillet over medium heat. Add spinach in handfuls and cook for , turning, until all the leaves wilt.

  2. Cook for more until most liquid evaporates. Transfer to a strainer, cool for , then press out any remaining liquid and chop finely.

  3. Mix Greek yogurt with garlic, dried mint, salt and black pepper. Fold in the cooled spinach until evenly distributed.

  4. Cover and chill for so the garlic and mint flavor the yogurt. Stir once and spoon into a serving bowl.

Forkue tips

  • Frozen whole-leaf spinach works well after thawing and squeezing dry. Use about 10 oz thawed spinach in place of the fresh leaves.

Storing and reheating

Refrigerate for up to 3 days. Stir before serving to reincorporate any whey, and serve cold rather than reheating the yogurt.

Kitchen gear

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Nutrition per serving, estimated

150Calories
10gProtein
7gCarbs
10gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Borani Esfenaj (Persian Spinach Yogurt Dip): FAQ

Can I use regular yogurt?

Yes, strain it in a cloth-lined sieve in the fridge until thick. Thin yogurt makes the dip watery, especially after the spinach has been folded in.

How is borani different from tzatziki?

This version uses cooked spinach rather than raw cucumber. The result is softer and earthier, with the yogurt supplying a similar cool, tangy contrast.

How do I store and reheat Borani Esfenaj (Persian Spinach Yogurt Dip)?

Refrigerate for up to 3 days. Stir before serving to reincorporate any whey, and serve cold rather than reheating the yogurt.

How long does Borani Esfenaj (Persian Spinach Yogurt Dip) take?

About 53 min in total: 45 min prep and 8 min cooking.

What do I need to make Borani Esfenaj (Persian Spinach Yogurt Dip)?

The key ingredients are spinach, greek yogurt, garlic and dried mint, plus pantry basics.

Any tips for Borani Esfenaj (Persian Spinach Yogurt Dip)?

Frozen whole-leaf spinach works well after thawing and squeezing dry. Use about 10 oz thawed spinach in place of the fresh leaves.

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