Iranian Spinach Yogurt Dip – Borani Esfenadj
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g baby spinach
- 1 onion (s), very finely diced, approx. 00 g
- 1 tablespoon rapeseed oil
- 0.5 teaspoon ½ turmeric powder
- 0.5 ½ teaspoon, leveled cinnamon powder
- 150 g yourt, Greek
- some salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean, wash and spin-dry the spinach. Then sauté in the pot until it collapses. Drain, chill in cold water, squeeze out well and chop through a little.
- Fry the onion cubes in the oil until golden brown, add the turmeric, fry lightly, stir in the spinach and simmer for approx. 5 minutes. Possibly add 1 - 2 tablespoons of water to prevent it from sticking. Let everything cool down. Mix with the yogurt, season with salt and cinnamon.
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