Iranian Yogurt And Spinach Dip Borani Esfanaaj Recipes

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IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ



Iranian Yogurt and Spinach Dip - Borani Esfanaaj image

Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

Provided by UmmBinat

Categories     Spinach

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

6 ounces Baby Spinach
1 medium clove garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1/4 cup chopped walnuts, toasted (see recipe)

Steps:

  • Steam baby spinach until just wilted.
  • Drain well and chop fine.
  • Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
  • Remove from stove and allow to cool, then squeeze out excess liquid.
  • Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
  • In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
  • Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
  • Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
  • Enjoy!

Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)



Boranie Bademjan (Persian Eggplant Yogurt Dip) image

Serve hot or cold with pita bread.

Provided by kopolpa

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h13m

Yield 4

Number Of Ingredients 12

2 (1 pound) eggplants
⅔ cup Greek yogurt
4 cloves garlic, peeled and crushed
4 teaspoons chopped fresh mint
2 teaspoons fresh lime juice
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon powdered saffron
2 teaspoons hot water
1 sprig fresh mint, stemmed
1 teaspoon Greek yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Prick eggplants all over with a fork and place on the baking sheet.
  • Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
  • Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
  • Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
  • Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

Nutrition Facts : Calories 116 calories, Carbohydrate 15.8 g, Cholesterol 7.7 mg, Fat 5.1 g, Fiber 7.8 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 609 mg, Sugar 6.7 g

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