22nd November 2007

    Borani (Spinach and Yogurt Dip)

    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.

    Lisa says:

    This is delicious! And even better after it’s been chilled.

    Chris says:

    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.

    Lisa says:

    Good thing I made Sangria!

    Borani
    ——
    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 cups

    Print This Recipe
    This entry was posted on Thursday, November 22nd, 2007 at 7:24 pm and is filed under Appetizers, Moosewood Cooks at Home. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 9 responses to “Borani (Spinach and Yogurt Dip)”

    1. 1
      On November 26th, 2007,Chris said:

      TasteSpotting #6012

    2. 2
      On November 26th, 2007,Sara<3 said:

      Oh my! My Iranian mother makes this all the time and its one of my favorites!

    3. 3
      On November 27th, 2007,Cynthia said:

      Now this is a proper spinach dip. Often I’ve found spinach dips to be just one mushy mess of green and white that did not look appetizing at all.

    4. 4
      On November 27th, 2007,Chris said:

      Thanks Cynthia! I really liked the chunks of onion and little bits of feta.

    5. 5
      On November 27th, 2007,Chris said:

      Sara — isn’t it good? Like I mentioned, I’ll definitely be making this again.

    6. 6
      On December 8th, 2007,lisak said:

      this was gorgeous with falafel in pitta, the (small) amount of leftovers eaten on wholemeal biscuits next day. making it again today.

    7. 7
      On November 14th, 2008,Zulema said:

      Hey ! I make this all the time and I serve it in tiny filo(philo?) cups, putting the borani in the shells at the last minute that I can before guests arrive. All my friends Love This! Very elegant yet casual.Actually, I am packing to move and my cookbooks are in boxes, but I want to make this for a pot luck tomorrow…so I googled and found the recipe..I LOVE MOOSEWOOD!

    8. 8
      On March 7th, 2010,Megan said:

      This sounds delicious-I love finding new dip recipes to try! Plus, this may make me fiance take kindly to spinach ;)

    9. 9
      On July 22nd, 2010,Borani « Przytulanka's Blog said:

      [...] Borani In kolacje, obiady, sniadania on February 24, 2010 at 11:50 am Borani to  szpinakowo-jogurtowy dip wywodzacy sie z kuchni perskiej. A to moja wersja, przystosowana do zawartosci lodowki. Zrodlo: http://www.weheartfood.com/2007/11/borani-spinach-and-yogurt-dip.html [...]

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