- 1 kg of baby spinach, sorted
- 4 tablespoons of strained yogurt
- 1 medium onion, grated
- 2 tablespoons of pine nuts
- 1 teaspoon of ground pepper
- 1 dry cayenne pepper
- 2 cloves of garlic, finely chopped
- extra virgin olive oil
- salt, pepper
What is Borani and its Origin?
Borani is an Iranian appetizer made with yogurt, spinach and other ingredients. It is also common in Persian Jewish cuisine. Some provinces of Turkey, like Isparta and Van also have borani in their cuisines. Borani is also popular in the Caucasus
As Margaret Shaida recounts in her wonderful book The Legendary Cuisine of Persia, the origin of the word borani stems from the Sassanian dynasty, circa AD 626, and Queen Pourandokht, who ruled over Iran at the time.
Spinach Borani Recipe Directions
Roughly chop the spinach after cleaning it. In a large pan, add a little olive oil and saute the onions and garlic until they turn pink. Add the spinach and sauté on high heat for 2 minutes until the spinach dries, set aside and cool. Add strained yogurt and mix. Roast the pine nuts in a pan until they turn color. Mix the pepper and butter in a pan and heat.
Spinach Borani Service Suggestions
After taking Borani to the serving plate, pour hot oil on it and sprinkle the pine nuts you have colored and serve.