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Borani – Spinach Yogurt

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Ingredients for 2 servings:

  • 1 kg spinach, fresh
  • 1 kg 3.5% yogurt
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Persian salad

Wash the spinach and cook until it has wilted, drain, and let cool. Then divide the spinach into 2 equal portions. Take 500g of yogurt and stir until creamy, season with salt and pepper. Finely chop one portion of spinach and fold it into the yogurt cream. Chill a little longer if necessary. Borani is ready! You can make another portion a few days later with the leftover spinach and yogurt. It tastes really delicious and is quick to make. Can be eaten with any main course. My grandmother always ground the spinach in a mortar and pestle, which makes it even finer, but it is also more time-consuming. P.S. You can easily and cheaply buy a 1kg pot of yogurt in Arab or Turkish grocery stores.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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