BORANI ESFENAJ برانی اسفناج
Cook time
Total time
Yield: About 3 cups
Recipe type: Appetizer/Dip
Cuisine: Persian
  • 1 pound pre washed organic baby spinach leaves
  • 2 TBSP vegetable oil
  • 1 large yellow onion thinly sliced and fried, 4 ounces fried onions
  • ½ tsp garlic granules
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ⅛ tsp ground cayenne pepper
  • ¾ cup coarsely chopped walnuts, pea sized
  • 1 cup plain low-fat yogurt
  • ½ cup nonfat Greek yogurt
  • 1 small shallot, diced small and fried to a crisp golden brown for optional garnish
  • 4-5 walnut halves for optional garnish
  1. Add the pre washed spinach leaves to a large colander and rinse under cold water. Shake the colander several times to make sure all the water is drained.
  2. Add oil to a 6-Qt stockpot. Add all the spinach to the pot, it will be very full. Do not cover. Cook over medium heat for about 5 minutes. Turn the leaves several times with a spatula, until they all wilt. There will be some liquid in the bottom of the pot.
  3. Add the fried onions, garlic granules, kosher salt, freshly cracked black pepper and cayenne pepper to the wilted spinach and stir to combine. Bring to a low boil over medium heat, then reduce the heat to medium low and simmer without a cover for 10 minutes, or until there is no liquid left in the bottom of the pot.
  4. Add the chopped walnuts and stir to combine. Cook without a cover over medium low heat for 15 minutes, or until it is sizzling and the walnuts are very crunchy and flavorful. Stir occasionally.
  5. Remove the pot from heat and cool the spinach and walnut mixture for 30 minutes on the counter.
  6. Add the plain yogurt and Greek yogurt to spinach mixture and stir to combine.
  7. The dip can be served immediately or chilled in the refrigerator for up to 24 hours.
  8. Before serving the dip sprinkle optional crispy fried shallots and walnut halves on top. Serve with whole grain bread pieces, pita wedges or French baguette croutons.
Recipe by Persian Mama at