The first dish of the day for our Thanksgiving feast was Borani, a Persian spinach and yogurt dip. This recipe comes from The Moosewood Restaurant Cooks at Home cookbook.
This is delicious! And even better after it’s been chilled.
Yeah I really like this — next time we have people over I’ll have to make it again, but double the recipe. Hey, I’m thirsty.
Good thing I made Sangria!
1 bunch fresh spinach, well rinsed, stemmed, and chopped
1 cup chopped onions
3 scallions, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tbsp minced fresh dill
1/3 cup feta cheese
2 tbsp light plain yogurt
salt and ground pepper to taste
After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.
Saute the onions, scallions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach and dill and heat for about 2 minutes. Use a slotted spoon to press out any extra liquid and transfer to a bowl. Stir in the feta and yogurt and add salt and pepper to taste. Chill for at least an hour.
Serve with bread or pita.
Makes approx. 2 cupsPrint This Recipe