Borani esfanaj

Borani esfanaj

Spinach salad

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Boranis are simply prepared, versatile, cooling Persian salads. While they may replace the traditional salad at a meal, they also serve as appealing appetisers. In this role the only accompaniment necessary is a flat bread, such as nane lavash or nane sangyak, or the readily obtainable khoubiz, the Arabic flat bread. Cut the bread into manageable squares for scooping up the borani.

The other role of boranis, popular in summer, is as a substitute for a khoresh when serving a full Persian meal; they also make an interesting ‘sauce’ for polous and kababs served with chelou.

Always be sure to use a thick, drained yoghurt when preparing boranis.

Ingredients

Quantity Ingredient
750g spinach
1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon salt
freshly ground black pepper, to taste
500g drained yoghurt
Nano dok

Method

  1. Trim the roots and coarse stalks from the spinach. Wash the leaves well, discarding any that are discoloured or damaged. Drain and shred them coarsely.
  2. Heat the oil in a frying pan and gently fry the onion until translucent. Add the spinach and toss over medium heat until wilted. Cook until the moisture evaporates. Add the garlic, salt and pepper to taste. Remove from the heat and cool a little.
  3. Pour the yoghurt into a mixing bowl and add the spinach mixture. Toss well and adjust the seasoning.
  4. Prepare the nano dok.
  5. Turn the borani into a serving dish and drizzle with the nano dok. Serve at room temperature.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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