Yogurt and spinach dip (Borani-e esfenaj) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 26) by Najmieh Batmanglij

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Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute purslane for spinach, and labneh or Greek yogurt for drained yogurt.

  • Ganga108 on March 01, 2022

    A lovely recipe, similar to but an extension of the recipe of the same name in The New Book of Middle Eastern Food by Claudia Roden. Batmanglij uses coriander and mint with the greens and adds spices. Either way - simple or more layered in flavour - it is a great addition to the table.

  • metacritic on October 28, 2021

    This is a fantastic variation on what I Know as a raita. There is a bit of a discrepancy between the photo, which shows fresh mint, and the instructions, which has one cook the mint with the spinach and cilantro. I took the latter route, and will garnish with raw mint, which worked well. This was a treasured dish.

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