borani esfenaj recipe

This Persian Spinach and Yogurt Dip is an all time favorite made with a handful of ingredients. Add the pre washed spinach leaves to a large colander and rinse under cold water. I agree with you, the combo you’ve mentioned is really tasty as a warm side dish also. May 2, 2019 By Shadi HasanzadeNemati 10 Comments. Easy family approved recipes from our Kitchen to yours. It’s delicious, easy and totally addictive. Using a set of tongs or a slotted spoon, remove all the … Many of the vegetarian Persian recipes can be enjoyed by vegans by this simple substitution. Fresh pita bread or lavash would work great as well. Add all the spinach to the pot, it will be very full. Top it with toasted walnuts and add some shredded fresh mint leaves for color and a refreshing flavor. Can you please make this available as Pinterest pin. I like recipes that are simple to make but are tasty too. I am a vegan, so I just used my own homemade soy yogurt in place of the dairy yogurt and it worked like a charm. You can store spinach in a container lined with paper towel. As I told you, this yogurt dip is so ridiculously simple! Add the plain yogurt and Greek yogurt to spinach mixture and stir to combine. Not too many people are fond of spinach but with all of its vitamins, antioxidants, fiber and iron it is one of the best leafy greens around. Shake the colander several times to make sure all the water is drained. It is always nice to meet a Persian food fan, welcome to my blog. Simply place them in a pan over medium low heat until they’re wilted and have released excess water. Cook uncovered, stirring occasionally, for 4-5 mins or until spinach wilts. You need 6 cups of baby spinach for this recipe. Persian cuisine has many different types of appetizers and Borani is one of the most popular ones. Borani esfenaj tastes better if it’s made a day in advance. Hi. Add 1 tbsp oil to a large soup pot or dutch oven and heat on Med. Once the spinach is wilted, add in mined garlic and stir. Borani ‘ye esfenaj or spinach borani is a snap to make and you’d be surprised by the complexity of taste and texture found in such a simply prepared dish that calls for so very few ingredients: you only really need fresh spinach, strained yogurt, and salt. This is a vegetarian Persian dish made with spinach, walnuts and yogurt. Thank you so much. Happy cooking . I like the crunchy texture and nutty flavor that walnuts add to this recipe, hope you will like them too! You’re welcome Farida! Esfenaj means spinach in Farsi. The caramelized onion gives a delicious subtle sweetness to the dip and compliments the yogurt very well. Happy Nowruz. Your email address will not be published. Kitchen-friendly Mode Kitchen-Friendly Mode . I like spinach in salads or baked in puff pastry, also blended in my smoothies. Esfenaj means spinach in Farsi. Good appetite! Remove the pot from heat and cool the spinach and walnut mixture for 30 minutes on the counter. We l... 45 Min; 13 servings (serving size: about 2 tablespoons) Bookmark. I’m totally sold! Fantastic. My husband is Iranian and I make this a lot during the winter but I have never included walnuts. Beautiful red ripe pomegranates are available in most supermarkets. They also absorb flavors better once they’re cooked fresh. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. https://recipeland.com/recipe/v/borani-esfanaj-spinach-yogurt-s-5676 Get one of our Persian spinach and yogurt dip (borani esfanaj) ... recipe and prepare delicious and healthy treat for your family or friends. This delicious and healthy vegetarian dish makes a great appetizer and side dish,  as well as a main meal. 500 g Joghurt abnehmen und … Place spinach, garlic, onions, and water into your pressure cooker. All the borani dishes in the Persian cuisine are served with yogurt, and Borani Esfenaj is mixed with yogurt before serving. Thanks to Maryam x. Dear Linda thanks for writing to me! Turn the thickened yogurt out into a bowl; you’ll have about 1 cup. To make this healthy yogurt dip you need a few ingredients: spinach, yogurt, garlic, salt and pepper. Borani Esfenaj is a vegetarian Persian recipe with spinach, walnuts and yogurt. Noch besser schmeckt es wie folgt: Geschnitten Blattspinat in einer grossen Pfanne in 2 EL Butter so lange braten, bis er zuerst zusammenfällt und dann knusprig wird. This Borani is one you’ll love and want to have all the time! Read about privacy policy and copyright Here. Feb 20, 2015 - Make Borani Esfenaj as an appetizer or a main dish. This whole recipe comes together in less than 20 minutes and it tastes better the next day, which means you can made it in advance and I call it a big win. This recipe can be found in my fridge most of the time. Prep time 5-10 mins; Cook time 5-10 mins; Yields 4-6; Tested by BT! Transfer the spinach to a bowl, add 1⁄2 teaspoon salt, and mix well. Meanwhile small dice and fry a shallot in little oil to use as optional garnish Enjoy Borani Esfenaj with slices of toasted sangak, pita, or other crusty breads. My favorite addition is garlic as it gives a nice subtle layer of flavor to this dip. Filed Under: Appetizers, Main Dishes, Quick & Easy, Recipe, Side Dishes, Snack, Vegetarian Tagged With: antioxidant, Borani, spinach, walnuts, yogurt. If using baby spinach, I usually don’t remove them because they’re very tender and have a lot of flavor. Add the chopped walnuts and stir to combine. Required fields are marked *. Traditional yogurt and spinach dip is made with yogurt, cooked spinach and garlic. Place baby spinach in the pan, lower the heat and wait so that the spinach starts wilting. 5.0 from 3 reviews Cook for 2 minutes at low pressure, and release pressure quickly. This is one of the most popular kabobs you can find on the streets of Iran. Today’s recipe is Borani Esfanaj, which is yogurt with spinach. The best. It is an amazingly delicious side dish or vegetarian main dish is made using the freshest ingredients. Borani can be made with eggplants, beetroots, zucchinis, spinach and many other vegetables. Notify me of follow-up comments by email. It’s important to use freshly minced garlic in this spinach yogurt dip as it gives way more flavor than garlic powder or pre-minced garlic. Once the spinach is wilted, add in mined garlic and stir. All images and content are copyright protected. Add the onions/shallot mixture, walnuts, 1/4 cup of water, and Persian Delight spice to the spinach in the pot. I have made this recipe in the past using only one of these yogurts, but the combination of the two has a richer texture and taste. Oh wow never though of adding it on top of spicy soup but knowing what is in it, I’m telling you it’s gonna taste great! The spinach version is called borani-e esfenaj. I think that it is great that you are taking the time to share these wonderful recipes, and I can’t wait to start trying some of them. Heat a pan on medium heat. This recipe is for a type of khoresh known as aloo esfenaj – although some call it the other way around: esfenaj ‘o aloo. Cook for 5 minutes over medium heat or until the excess water is evaporated. So delicious you can't stop eating it! Think of hummus, but an Iranian version: smooth, flavorful, healthy and versatile. With a lot of spinach and garlic, this delicious dip is something you don’t want to miss! Pfanne zur Seite stellen. Love easy dips! Stir to mix and cook 5 mins until water mostly evaporates. Make sure it’s dry before cooking it as we don’t want any excess water. Secondly, this recipe is made simply with the two ingredients without the addition of any type of fat. Cook for 5 minutes over medium heat or until the excess water is evaporated. This one and Kashke – bademjan are my all time favorites. 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