Iranian Yogurt and Spinach Dip - Borani Esfanaaj

Recipe by UmmBinat
READY IN: 30mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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