Borani Esfenaj

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture, use thick Greek yogurt; if using regular yogurt, strain it for 15-20 minutes first, though this will increase total time.
• •Baby spinach is ideal for a fast beginner-friendly version because it wilts quickly and has tender stems.
• •Serve with cucumber spears, lettuce cups, or grilled kebabs for a low-carb meal or mezze spread.
• •A pinch of dried mint can be added with the rose petals for a more aromatic finish.

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