Spinach, turmeric and golden-raisin dip

Spinach, turmeric and golden-raisin dip

Borani-ye esfenaj

By
From
Saraban
Serves
6
Photographer
Mark Roper

Borani are a kind of yoghurt ‘salad’ or side dish and they are made with endless different vegetables and herbs. This is a particularly brilliant combination – serve it as an accompaniment to grilled or roast lamb, spread it onto little toasts or flatbread as a pre-dinner nibble or serve it as a dip with fresh vegetables.

Ingredients

Quantity Ingredient
2 scant tablespoon golden raisins, roughly chopped
1 tablespoon olive oil
2 large shallots, finely chopped
1/4 teaspoon ground turmeric
sea salt
250g spinach leaves
200g thick natural yoghurt
freshly ground black pepper
lemon juice, squeezed

Method

  1. Soak the golden raisins in a little warm water for 15 minutes, then drain.
  2. Heat the oil in a heavy-based frying pan over a medium heat. Fry the shallots until soft and translucent. Stir in the turmeric and golden raisins and fry for another 2–3 minutes. Remove from the heat and leave to cool.
  3. Bring a large saucepan of salted water to a boil and blanch the spinach for 20 seconds. Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Chop the spinach finely, then mix into the yogurt. Season with salt and pepper to taste and add lemon juice.
  4. Mound the spinach and yoghurt into a small bowl and spoon the turmeric, shallot and golden raisin mixture over the top. Alternatively, mix it all together
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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