Spinach Borani Recipes

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SPINACH BORANI



Spinach Borani image

Yum! Serve this flavorful dip with toasted pita chips for a great low-fat appetizer or snack. Recipe courtesy of Chef Carrie Balkcom, Denver, CO.

Provided by A Messy Cook

Categories     Lunch/Snacks

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 10

1 medium onion, chopped
5 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon hot sauce
1/2 teaspoon sweet curry powder
1/2 teaspoon ground cinnamon
1 cup plain low-fat yogurt
2 bunches fresh spinach, washed and dried

Steps:

  • Saute onion and garlic in butter until soft.
  • Add mixed spices and stir in hot sauce.
  • Blend yogurt into mixture.
  • Add spinach and cover; cook over medium heat until spinach is just wilted.
  • Remove from heat, mix well, and season to taste with salt and freshly ground pepper.

Nutrition Facts : Calories 403.6, Fat 20.4, SaturatedFat 11.8, Cholesterol 50.5, Sodium 564.7, Carbohydrate 41.3, Fiber 12.3, Sugar 16.8, Protein 23.5

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

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2016-09-28 Heat the oil in a wide heavy skillet over medium-high heat. Add the onion, lower the heat to medium, and fry the onion until translucent and touched with color, about 5 minutes.
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  • Drain the yogurt to thicken it: Line a sieve or colander with cheesecloth or a cotton cloth. Moisten the cloth with water. Set the sieve or colander over a bowl and add the yogurt. Set aside, loosely covered, to drain for about 30 minutes.
  • Meanwhile, trim the tough stems from the spinach. Wash the spinach thoroughly in several changes of water and drain well. Coarsely chop and set aside.
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