Spinach borani (Borani ye esfenaj) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 55) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron water; Persian-style fried fish fillets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on October 14, 2023

    This was a bit of a fail for me, surprising because I love both spinach and yogurt. I did cook the onions longer than the recipe specified in order to achieve the kind of crispy onions shown in the photo. I do think the onions helped, but the combination of yogurt and spinach seemed lacking in something; it was just bland and somehow less than any of the ingredients individually.

  • pattyatbryce on October 01, 2023

    We found this a bit bland. Also hard to reheat for leftovers if you add yogurt as stated. We were hoping for new take on classic "steakhouse creamed spinach," This fell short on flavor. Also, directions on cooking onions and picture were different. Translucent and starting to show color per directions. Pic showed crispy fried onions. Which one? I think the latter would be better.

  • inflytur on February 28, 2019

    This was incredibly popular both with both adults and children. Each element is delicious separately and heavenly in combination.

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