Spinach Borani

This traditional Iranian recipe, taken from the fantastic cookbook Feast: Food of the Islamic World by Anissa Helou, is simple to make and requires only a few ingredients. In Persian cuisine, the word "borani" refers to any dish prepared with yogurt. There are many variations, often built around a few key ingredients like caramelized onions, yogurt, saffron, and a vegetable of choice, sometimes topped with crushed nuts. Spinach borani is a flavorful dip that works beautifully as an appetizer or a light, satisfying meal.

 
 
spinach borani recipe
 
 

Ingredients for about 4 people :

  • 2 tablespoons of olive oil

  • 1 medium onion, thinly sliced

  • 450g of spinach

  • 1/4 teaspoon of turmeric

  • 125g of labneh

  • Salt

  • A pinch of saffron threads infused in 1 tablespoon of water

Preparation :


Heat a pan over medium heat and fry the onions for about 10 minutes until they are golden and caramelized. Set a few aside for serving.
Add the spinach and turmeric to the pan and cook for a few minutes, stirring occasionally, until the spinach is slightly wilted but not too soft.
Drain the mixture in a colander. Once the spinach has cooled to room temperature and is well drained, transfer it to a bowl, add the labneh, season with salt, and mix.
Spoon the mixture into a serving bowl, make a few small dips on the surface, drizzle the saffron water into them, and top with the reserved caramelized onions. Serve with bread.