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BORANI ESFENAJ برانی اسفناج

October 27, 2014 By Homa

Borani Esfenaj 2
Borani Esfenaj is a vegetarian Persian recipe with spinach, walnuts and yogurt.  Esfenaj means spinach in Farsi.  All the borani dishes in the Persian cuisine are served with yogurt, and Borani Esfenaj is mixed with yogurt before serving.  Not too many people are fond of spinach but with all of its vitamins, antioxidants, fiber and iron it is one of the best leafy greens around.
Borani Esfenaj
I love spinach in most recipes or just by itself, sauteed or steamed.  I like spinach in salads or baked in puff pastry, also blended in my smoothies.  Borani Esfanaj gets a lot of wonderful flavor from using  fried onions . The walnuts are cooked over medium low heat with the rest of the ingredients and give this dip its crunchy texture. I use two different yogurts in this spinach dip,  the regular plain yogurt for its subtle tanginess, and the Greek yogurt for its wonderful creaminess. I have made this recipe in the past using only one of these yogurts, but the combination of the two has a richer texture and taste.

ing

Rinse the pre washed baby spinach leaves and make sure all the water is drained. You don’t have to chop them or remove the stems.
Spinach
Add all of the spinach to a large stockpot
cooking
The leaves will start wilting as you turn them with a spatula
done
When all the leaves have wilted there will be some liquid in the bottom of the pan.
with fried onions
Add the fried onions and spicessimmering
Simmer and stir occasionally
most liquid cooks off
Until most of the liquid is cooked off
walnuts
Chop walnut halves into pea-sized pieces
walnuts are added
Add to the pot and stir
cook some more
Simmer until it sizzles and there is no liquid left. Remove from the heat and cool for 30 minutes.
shallots
Meanwhile small dice and fry a shallot in little oil to use as optional garnish
Borani Esfenaj
Enjoy Borani Esfenaj with slices of toasted sangak, pita, or other crusty breads.  This delicious and healthy vegetarian dish makes a great appetizer and side dish,  as well as a main meal.

 

5.0 from 8 reviews
BORANI ESFENAJ برانی اسفناج
 
Print
Cook time
30 mins
Total time
30 mins
 
Yield: About 3 cups
Author: Homa
Recipe type: Appetizer/Dip
Cuisine: Persian
Ingredients
  • 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
Instructions
  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.
3.4.3174

Filed Under: Appetizers, Main Dishes, Quick & Easy, Recipe, Side Dishes, Snack, Vegetarian Tagged With: antioxidant, Borani, spinach, walnuts, yogurt

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Comments

  1. Anne says

    December 8, 2014 at 2:35 pm

    Thank you for this recipe. My husband is Iranian and I make this a lot during the winter but I have never included walnuts. Looking forward to including them tomorrow night. This is such a healthy addition to out dinner table.

    • Persian Mama says

      December 8, 2014 at 6:13 pm

      Hi Anne, you’re so welcome! I like the crunchy texture and nutty flavor that walnuts add to this recipe, hope you will like them too!

      • Linda says

        December 8, 2019 at 4:48 am

        We made this 2 nights ago. An amazing sip and a keeper! Thanks to Maryam x

        • Homa says

          December 8, 2019 at 12:08 pm

          Dear Linda thanks for writing to me! I love this dip and make it ALL the time, and I’m glad you’ve enjoyed it.
          Have a great day and please keep in touch!

  2. ameyfm says

    March 23, 2015 at 11:00 am

    Thank you for sharing this recipe! I just made it for my NoRooz celebration and it was absolutely delicious. I am a vegan, so I just used my own homemade soy yogurt in place of the dairy yogurt and it worked like a charm. The spinach-onion-walnut combo was absolutely fantastic!! It was hard not to eat it all before adding the yogurt. <3
    http://veganeatsandtreats.blogspot.com/2015/03/norooz-persian-new-year-feast.html

    • Persian Mama says

      March 23, 2015 at 12:43 pm

      Happy Nowruz. Thank you for your lovely comment and it is wonderful to hear that soy yogurt works well with this recipe. Many of the vegetarian Persian recipes can be enjoyed by vegans by this simple substitution. I agree with you, the combo you’ve mentioned is really tasty as a warm side dish also.

  3. Hans Kleiner says

    October 29, 2018 at 9:24 am

    Hi
    there’s a typo below of the last foto on the website. Iso Borani is says Bornai.
    Krgds
    Hans

    • Homa says

      October 29, 2018 at 11:31 pm

      Thanks so much for looking out for me, dear Hans; I will fix it right now! I really appreciate your support and please keep in touch my friend 🙂

  4. Ben says

    November 18, 2018 at 5:52 pm

    Just made this. Fantastic. Thank you for sharing Parsian culture & food

    • Homa says

      November 19, 2018 at 1:42 am

      It’s my pleasure Ben! Glad you’ve liked this recipe. Please keep in touch 🙂

  5. BZ says

    December 12, 2019 at 10:51 am

    Hi. I am a HUGE fan of Persian food and Persian culture – and I am extremely pleased to have found your website. I think that it is great that you are taking the time to share these wonderful recipes, and I can’t wait to start trying some of them. I am also very pleased to hear that you have made your home in the US, and I am sure that you and your family have made our shared nation’s “tapestry” so much richer for sharing it!

    • Homa says

      December 12, 2019 at 12:08 pm

      Hello BZ; Thanks so much for your thoughtful comment! It is always nice to meet a Persian food fan, welcome to my blog. I think you will find many favorites here. I sure hope to hear back from you with a feedback and your experience once you try these family recipes. Have a great weekend and please keep in touch. Happy cooking 🙂

  6. Naz Salimi says

    April 5, 2020 at 5:08 am

    This one and Kashke – bademjan are my all time favorites. The best.

    • Homa says

      April 6, 2020 at 8:36 am

      Dear Naz, it is wonderful to have your support! This recipe can be found in my fridge most of the time. It is the best snack 😉

  7. Maryam says

    November 10, 2020 at 9:24 am

    Can you please make this available as Pinterest pin. It would be so much easier to revisit it often for a busy mom.
    Thank you so much.

  8. Homa says

    November 10, 2020 at 12:11 pm

    Hello Maryam jan, here is the pin for this recipe: https://www.pinterest.com/pin/557179785123787105/
    I hope this helps, please take care of yourself and keep in touch 🙂

  9. Hazel Bright says

    January 25, 2022 at 6:45 pm

    Thank you, this dish was just delicious. I served this and your kashke badamjan (amazing), and feel satisfied and invigorated from the nutritious and delicious dinner you helped me make.

    • Homa says

      January 30, 2022 at 10:01 am

      Dear Hazel, it is great to hear from you. I’m very happy to hear that you like this recipe, as well as my Kashke Bademjan! These two are the staple dishes at our house, as main dish, snack and appetizer!
      Please take care and keep in touch

Homa

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