Spinach in yogurt sauce (Borani) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

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

Accompaniments: Baked fish with eggplant and pomegranate sauce (Tevzi badrijanit brotseulis tsvenshi)

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

  • Barb_N on March 19, 2016

    Inspired by Gio's note, I made this as a last minute side. The only deviation was adding a bit of arugula in need of eating. Delicious, quick and definitely a keeper!

  • Gio on March 06, 2016

    Pg. 324. Great recipe! With the simple yogurt addition and with onion and garlic the taste of the spinach was lusciously mellow. Onion and garlic are cooked in butter, the spinach is added and cooked till just wilted. Off heat yogurt is stirred into the spinach mix and combined, then gently heated through That's it. Served with the Russian Hamburgers.

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