Borani Esfanaaj: A Silky Yogurt and Spinach Delight from Persia

There are certain dishes that, for me, are more than just food; they are edible memories, transported from my grandmother’s sun-drenched kitchen to my own. Borani Esfanaaj is one of those. I can still vividly recall the cool, comforting embrace of this dip on a warm summer evening, served alongside a platter of fragrant basmati rice and crisp, lightly charred flatbread. The vibrant green of the spinach, flecked with the golden crunch of toasted walnuts, always felt like a little jewel box of flavors and textures. It was a staple, a testament to the simple elegance of Persian cuisine, where humble ingredients are elevated to something truly magical.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for spinach and garlic) + 5 minutes (for toasting walnuts)
• Total Time: 30 minutes
• Servings: 2-3 as a main dip, 4-6 as an appetizer
• Yield: Approximately 3 cups
• Dietary Type: Vegetarian (Can be made vegan with plant-based yogurt)

Ingredients

The beauty of Borani Esfanaaj lies in its simplicity, letting each ingredient shine.

• 6 ounces Baby Spinach: Fresh is best here, and baby spinach wilts down beautifully.
• 1 medium clove Garlic: Finely minced, this adds a subtle warmth without being overpowering.
• 1 tablespoon Unrefined Extra Virgin Olive Oil, plus more to drizzle: Choose a good quality olive oil for the best flavor.
• 2 cups Balkan Yogurt (thick type only please): This is crucial! A thick, strained yogurt like Greek yogurt or a good quality labneh is ideal. It provides the creamy, luxurious base.
• Sea Salt, to taste: To enhance all the flavors.
• 1 teaspoon Dried Mint (only use dried please!): The dried mint imparts a unique, aromatic quality that is characteristic of many Persian dishes. Fresh mint won’t give the same depth.
• 1/4 cup Chopped Walnuts, toasted (see recipe): These are the textural counterpoint and add a nutty depth.

Equipment Needed

• A large pot or sauté pan for wilting spinach
• A small frying pan for toasting walnuts
• A fine-mesh sieve or colander
• A bowl for mixing
• A serving bowl or shallow dish

Instructions

The process is straightforward, allowing for quick assembly, especially when you have guests arriving.

1. Steam the Spinach: Place your baby spinach in a large pot over medium heat. Add just a tablespoon or two of water, or even just rely on the natural moisture of the spinach. Cover and steam until the spinach is just wilted. This should only take a few minutes. Be careful not to overcook it; we want to retain its vibrant color and fresh flavor.

2. Drain and Chop: Once wilted, immediately transfer the spinach to a fine-mesh sieve or colander. Press down gently to drain out as much liquid as possible. Then, finely chop the wilted spinach. The drier it is, the better the texture of your dip will be.

3. Sauté the Garlic: In the same pot or a clean sauté pan, heat 1 tablespoon of unrefined extra virgin olive oil over medium-low heat. Add the minced garlic and sauté for about 30-60 seconds, until fragrant. Be very careful not to burn the garlic, as this will make it bitter.

4. Combine Spinach and Garlic: Add the finely chopped spinach to the pan with the sautéed garlic. Stir well to combine. Season with a pinch or two of sea salt. Stir again and cook for another minute to allow the flavors to meld.

5. Cool the Spinach Mixture: Remove the pan from the heat and allow the spinach and garlic mixture to cool completely. Once cooled, gently squeeze out any remaining excess liquid. This step is vital for achieving the perfect creamy consistency.

6. Toast the Walnuts: While the spinach mixture cools, toast your chopped walnuts. Place them in a dry frying pan over medium heat. Stir frequently, tossing them around the pan, until they are fragrant and lightly golden. This typically takes about 3-5 minutes. Watch them closely, as walnuts can burn very quickly. Once toasted, remove them from the pan and set them aside to cool completely.

7. Assemble the Dip: In a clean bowl, combine the thick Balkan yogurt, the cooled chopped spinach mixture, and the dried mint. Add sea salt to taste. Stir gently until all the ingredients are well incorporated. Avoid overmixing, as this can sometimes break down the yogurt’s texture.

8. Serve: Transfer the Borani Esfanaaj to the bowl or shallow dish you are serving it in. Create a slight well in the center. Sprinkle generously with the toasted, chopped walnuts. Finish with a beautiful trail or drizzle of unrefined extra virgin olive oil over the top.

9. Enjoy: Serve this delightful dip with lavash (traditional flatbread from Iran) or your favorite crusty bread. Some enjoy it with crisped-up pita bread. Personally, I often enjoy it as part of a larger spread, mingling with Middle Eastern rice dishes.

Expert Tips & Tricks

• Yogurt is Key: I cannot stress enough the importance of using a thick, strained yogurt. If your yogurt is too thin, the dip will be watery and won’t hold its shape. You can strain regular plain yogurt through cheesecloth for a few hours to achieve the desired thickness.
• Don’t Overcook the Spinach: Wilting it just enough preserves its bright green color and fresh, earthy flavor. Overcooked spinach can turn a dull brown and taste bitter.
• Walnut Toasting Perfection: Keep a close eye on those walnuts! They go from perfectly toasted to burnt in seconds. The aroma will intensify, and you’ll see a slight darkening of their color.
• The Power of Dried Mint: While it might seem unusual to use dried mint, it offers a deeper, more concentrated flavor that complements the other ingredients beautifully. Fresh mint can be a bit too bright and herbaceous for this particular dish.

Serving & Storage Suggestions

Borani Esfanaaj is best served at room temperature or slightly chilled. It makes for a fantastic appetizer or side dish. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to meld and deepen overnight, making it even more delicious the next day. When ready to serve again, bring it to room temperature for about 30 minutes before enjoying.

Nutritional Information

This information is an estimation and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving (approx. 1/2 cup)	% Daily Value
Calories	200-250 kcal	10-12%
Total Fat	12-16 g	15-20%
Saturated Fat	4-6 g	20-30%
Cholesterol	15-25 mg	5-8%
Sodium	150-250 mg	6-11%
Total Carbohydrate	8-12 g	3-4%
Dietary Fiber	2-3 g	8-12%
Sugars	4-6 g	8-12%
Protein	8-10 g	16-20%

Note: The “% Daily Value” is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Borani Esfanaaj is hard to beat, here are a few ideas for playful variations:

• Vegan Borani: For a dairy-free version, substitute the Balkan yogurt with a thick, unsweetened plant-based yogurt, such as coconut or soy yogurt. Ensure it’s a variety that holds its shape well.
• Herbal Twist: While dried mint is traditional, a small amount of finely chopped fresh dill or chives can also be a lovely addition, though it will alter the classic flavor profile.
• Spicy Kick: For those who enjoy a little heat, a tiny pinch of red pepper flakes sautéed with the garlic can add a subtle warmth.

FAQs

Q: Why is it important to use thick yogurt for Borani Esfanaaj?
A: Using thick, strained yogurt is crucial for achieving the dip’s signature creamy texture and preventing it from becoming watery.

Q: Can I use fresh mint instead of dried mint?
A: While you can technically use fresh mint, dried mint provides a more concentrated and distinct flavor that is traditional to Borani Esfanaaj. Fresh mint will result in a lighter, brighter flavor.

Q: How can I make sure my spinach is drained properly?
A: After wilting, place the spinach in a sieve and press down firmly with a spoon to expel as much liquid as possible. You can even wrap it in a clean kitchen towel and wring it out for extra dryness.

Q: What are the best bread options for serving Borani Esfanaaj?
A: Traditional lavash is ideal, but any good quality flatbread, pita bread, or even sturdy crackers will work wonderfully for scooping up this delicious dip.

Q: Can I prepare Borani Esfanaaj ahead of time?
A: Yes, Borani Esfanaaj can be made a day in advance. The flavors will actually meld and deepen, making it even more delicious.

Final Thoughts

Borani Esfanaaj is a testament to the understated elegance and profound flavors that Persian cuisine offers. It’s a dish that speaks of comfort, nourishment, and connection, perfect for sharing with loved ones or savoring in a moment of quiet reflection. I encourage you to embrace its simplicity, pay attention to the texture of the yogurt and the aroma of the toasted walnuts, and let this silken dip transport you. Whether served as a prelude to a grand meal or as the star of a light lunch, it’s sure to leave a lasting impression.