Iran (Part 1)

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Borani Esfanaaj

Iranian yogurt and spinach dip.

Total time: 30min
Servings: 6-8


  • 500g fresh baby spinach
  • 3 cloves garlic, minced
  • 2 tablespoons unrefined extra-virgin olive oil
  • 4 cups thick balkan yogurt
  • 3 teaspoon dried mint
  • 3/4 cup chopped walnuts, toasted (see recipe)
  • sea salt, to taste


  1. Steam baby spinach until just wilted. Drain well by squeezing out excess water and chop fine.
  2. In a medium saucepan, saute 1 1/2 cloves of minced garlic in olive oil until lightly browned.
  3. Add chopped spinach and salt to taste. Stir.
  4. Remove from stove and allow to cool. Squeeze out excess liquid.
  5. Toast chopped walnuts in a dry frying pan until dark brown and fragrant. Avoid burning the walnuts. Set aside to cool.
  6. In a medium bowl, combine the yogurt with the baby spinach mixture, the remaining minced garlic, dried mint, and toasted walnuts. Stir.
  7. In a bowl and the yogurt, and sea salt to taste, stir gently.
  8. Serve with naan, crackers, or as a garnish for Uyghur Polo (see recipe on this blog).

Family Ratings

  • McM: 4/5, delicious!

Original recipe:


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