Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner
SERVES
2-4
Ingredients
2
packets baby (or regular) spinach, (6 oz packets)
1
clove garlic, minced and divided into two separate batches.
2
tbsp olive oil (not your best, but the type you use for sautéing)
2
small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
salt
dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
handful crushed walnuts
your best olive oil
Ingredients
- Blanch your baby spinach.
- Drain well, make sure to get all the liquid out. Chop fine.
- Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
- Remove from stove, allow to cool, then squeeze out any excess liquid.
- In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
- Serve with lavash or whole wheat pita. And don't forget the Pinot Gris :)
