Borani Esfenaj

Nutrition · per serving

Steps

1. 1

   Wash the spinach well and shake off excess water. Thinly slice the onion and finely grate the garlic so everything cooks quickly and evenly.

   250 g fresh spinach120 g onion, thinly sliced1 small clove (5 g) garlic, finely grated
2. 2

   Heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 6-7 minutes, stirring often, until soft and deeply golden at the edges. Stir in the turmeric for the last 30 seconds; do not let it scorch or it will taste bitter.

   1 tbsp (15 ml) olive oil120 g onion, thinly sliced1/4 tsp ground turmeric
3. 3

   While the onion cooks, place the spinach in a second pan or microwave-safe bowl with the water clinging to the leaves. Cover and cook just until wilted, 1-2 minutes. Squeeze out excess moisture once cool enough to handle, then chop finely; removing extra water keeps the borani thick rather than runny.

   250 g fresh spinach
4. 4

   In a bowl, mix the yogurt with the grated garlic, salt, and black pepper until smooth. Fold in the chopped spinach and about two-thirds of the caramelized onion mixture. Taste and adjust salt if needed.

   250 g Greek yogurt, plain1 small clove (5 g) garlic, finely grated1/2 tsp salt1/8 tsp black pepper250 g fresh spinach120 g onion, thinly sliced1/4 tsp ground turmeric
5. 5

   Spoon the borani onto a serving plate or shallow bowl. Top with the remaining onions and scatter over the crushed dried rose petals. Serve immediately, or chill briefly for 5-10 minutes if you prefer it cooler.

   1 tsp dried rose petals, crushed120 g onion, thinly sliced

Origin & History

Borani Esfenaj is a classic Persian yogurt-based side dish made with spinach and aromatics, part of the broad family of borani dishes served across Iran. It is commonly presented as a mezze or side alongside rice, bread, and grilled meats, and reflects the Persian love of herbs, yogurt, and fragrant garnishes such as rose petals.