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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



  • 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


  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”.


  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.


  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!