Borani Esfenaj — Spinach Yogurt Dip with parsley

Name: Borani Esfenaj — Spinach Yogurt Dip with parsley
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: persian
Ingredients: 450 g fresh spinach; 400 g halal-certified plain yogurt; 8 g garlic; 15 ml olive oil; 2 g salt; 1 g black pepper; 80 ml water; 10 g fresh parsley

Borani Esfenaj — Spinach Yogurt Dip with parsley. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

450 g fresh spinach
400 g halal-certified plain yogurt
8 g garlic
15 ml olive oil
2 g salt
1 g black pepper
80 ml water
10 g fresh parsley

Wash and finely chop the parsley. Wash and roughly chop spinach; chop garlic finely.
Warm oil and garlic for 30 seconds. Add spinach and water; cover and cook for 5 minutes until wilted. Uncover and evaporate the liquid for 2–3 minutes.
Cool spinach fully for 20 additional minutes. Mix with yogurt, salt, pepper and variation ingredient.
Divide into four side portions. Serve or cover and refrigerate at 4 °C; use within 24 hours.
Photo: MRG90 — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Bouranee.png Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Spinach and yogurt borani illustration; seasoning and the fresh herb or walnut variation may differ.