Iranian Yogurt and Spinach Dip - Borani Esfanaaj

Time

Prep 20 min · Cook 10 min · 30 min total

Difficulty

easy

1. 1

   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.

2. 2

   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.

3. 3

   In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.

4. 4

   Transfer to the bowl you are serving it in and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.

5. 5

   Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!".

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.