Borani Esfenaj (spinach yoghurt)
Wilted spinach folded into thick garlicky yoghurt and topped with walnuts — a cooling Persian dish served with bread.
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- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Soften the onion in the oil, add the spinach and cook until wilted and the moisture evaporates.
- 2
Let the spinach cool to warm so it does not split the yoghurt.
- 3
Whisk the grated garlic and a pinch of salt into the yoghurt.
- 4
Fold the spinach through the yoghurt and spread onto a plate.
- 5
Scatter walnuts over the top and drizzle with a little olive oil.