Persian/Pakistani•gourmet

Borani Esfanaj: Persian Yogurt & Spinach Dip

The Spice Spoon recipe - Persian/Pakistani

Ingredients

Quantities are shown as originally provided.

2 6 oz spinach
1 clove garlic, (minced and divided into two separate batches)
2 tbsp olive oil ((not your best, but the type you use for sautéing))
10 oz very thick, drained yogurt ((I use 2 small tubs of Greek Yoghurt, 'Total Fage', it comes in a 5.3 oz tub))
salt
dried mint for garnish
handful crushed walnuts
your best olive oil

1
Blanch your baby spinach.
2
Drain well, make sure to get all the liquid out. Chop fine.
3
Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
4
Remove from stove, allow to cool, then squeeze out any excess liquid.
5
In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
6
Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
7
Serve with lavash or whole wheat pita.