Borani | Persian Spinach Yogurt Dip | igotitfrommymaman.com
Appetisers,  Persian Classics,  Snacks,  Vegetarian

Borani – Persian Spinach Yogurt Dip

Borani is a delicious Persian spinach yogurt dip – A must have appetiser for any party! It’s such an easy quick recipe but makes for a delicious dip for bread, crackers or crisps (I’m talking about chips, American friends). I don’t just prepare borani for parties though, I also make small batches just for the two of us for movie night.

Choose the right yogurt

There are many ingredients that you can potentially add to your borani but recently I stripped it down to the basics: Yogurt and spinach. In this case the choice of yogurt becomes vital! I recommend going for your favourite Greek style or Turkish yogurt. The simple rule of thumb is: If you love your yogurt on its own, chances are you will also love the borani you’ll make with it. Makes sense, right?

So, if you love the creaminess of Greek style yogurt, go for your that, or if you prefer your borani a little sour, use Turkish yogurt. For the creamy version I use Yeo Valley Greek Yogurt, which is my absolute favourite!

Garlic or no garlic?

If you like you can add garlic, walnuts, olive oil and/or black pepper, however I encourage you to first taste your borani before adding any of these. If it is as delicious as I say it will be, you can just leave it as it is and garnish it with walnuts, dried rose petals and saffron, if you like. The garnishes are of course optional, too. They are not essential ingredients for a fantastic borani but make it look more special if you’re entertaining guests.

Many people like to add garlic to their spinach yogurt dip, which is of course absolutely fine and tastes delicious. I mean seriously, who doesn’t love a bit of garlic? I used to add loads of garlic to my borani, found it too much and used a lot less the next time, but it was still too overpowering. The next time I tried it without any garlic and never looked back. After all spinach and yogurt are the protagonists in this dip. But again it all colmes down to high quality yogurt. Give it a try and let me know what you think!

Borani | Persian Spinach Yogurt Dip | igotitfrommymaman.com

Borani

Course Appetizer
Cuisine Persian
Keyword Borani, dip, party food, snacks, spinach, yogurt
Prep Time 5 minutes
Cook Time 5 minutes
Cooling time 15 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

Essentials

  • 500 g Greek or Turkish yogurt (Greek for extra creaminess, Turkish for a hint of sourness) (2 cups)
  • 240 g baby spinach (8 cups)
  • Salt to taste

Optional (as much or little as you like)

  • walnuts
  • garlic
  • olive oil
  • black pepper

Optional garnish

  • walnuts
  • dried rose petals
  • saffron
  • spinach leaves

Instructions

  1. Wash the baby spinach and remove any big stalks.

  2. Transfer the spinach into a dry, shallow coated pan with a lid and put it on low to medium heat. Put on the lid and let the spinach shrink and darken.

  3. Season with salt and stir. Once the spinach leaves have shrunk significantly and changed colour into a deep dark green, remove them from the pan and spread them out on a large plate to cool down.

  4. If you’re going for my back-to-basics borani, all that’s left to do now is combine the cooled down spinach with the yogurt and season with salt. Enjoy now or jump to “Garnish”.

ADD IN OPTIONAL INGREDIENTS

  1. If you want to add more ingredients, finely chop the garlic (as much as you like, but less is more imo) and add it to the borani.

  2. Roughly chop some walnuts and add them in as well. Season with black pepper and a tbsp of olive oil, if you like.

GARNISH

  1. Transfer your borani into a dish for serving and garnish with chopped walnuts, dried rose petals, a little saffron, and spinach leaves.

  2. Serve with your favourite bread, crisps (chips), or crackers. Enjoy!

Ingredients

(For 500g/2 cups of yogurt. How many servings that makes really depends on your friends, in my case not many! :D)

Essentials:

500g Greek or Turkish yogurt (Greek for extra creaminess, Turkish for a hint of sourness)

240g baby spinach

Salt

Optional:

Walnuts

Garlic

Olive oil

Black pepper

Optional garnish:

Walnuts

Dried rose petals

Saffron

Spinach leaves

Time

Cook: 5 min

Cool: 15 min

Prep: 5 min

Total: 25 min

Method

Wash the baby spinach and remove any big stalks.

Transfer the spinach into a dry shallow coated pan with a lid and put it on low to medium heat. Put on the lid and let the spinach shrink and darken.

Season with salt and stir. Once the spinach leaves have shrunk significantly and changed colour into a deep dark green, remove them from the pan and spread them out on a large plate to cool down.

If you’re going for my back-to-basics borani, all that’s left to do now is combine the cooled down spinach with the yogurt and season with salt. Enjoy now or jump to “Garnish”.

Add in optional ingredients

If you want to add more ingredients, finely chop the garlic (as much as you like but less is more) and add it to the borani.

Roughly chop some walnuts and add them in as well. Season with black pepper and a tbsp of olive oil, if you like.

Garnish your borani

Transfer your borani into a dish for serving and garnish with chopped walnuts, dried rose petals, a little saffron, and spinach leaves.

Serve with your favourite bread, crisps (chips), or crackers. Enjoy!

Borani | Persian Spinach Yogurt Dip | igotitfrommymaman.com

You can pin this recipe here or print the printable above.

I hope you enjoyed this recipe! Please let me know what you think in the comments and also ask if you have any questions! I’d love to read how you liked the garlic free version if you tried it and which yogurt you used!

I’d also love to see how your Borani turned out! Tag me with @igotitfrommymaman on Facebook or Insta and let me have a look!

Are you looking for more snack or appetiser ideas? Have a look at my other party recipes!

Best, Hami

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