recipe
Borani esfenaj: spinach and yogurt dip
Cook the spinach, remove excess moisture, and cool it before mixing with plain yogurt. A small garlic-and-spinach side with no cream cheese or mayonnaise.
AI editorial review: 2026-10-20
Researched recipe; not cooked or tested by Culinara.
Jump to ingredients and methodPrint using your browser’s Print command.
Choose plain yogurt and control the water
Use plain, unsweetened yogurt rather than a flavored breakfast product. Shadi Hasanzadenemati's version favors firm Greek yogurt and lets moisture evaporate from the spinach. Hami Sharafi uses a measured spinach-and-yogurt combination and cools the cooked leaves before finishing the dip.
This version uses weighed spinach and yogurt so a large loose bag is not confused with a small tightly packed cup. The amount and garlic choice are an untested working formulation, not a verified yield or a universal ratio.
Different versions need not be combined
IranCook's Persian-language version includes sautéed garlic and discusses variations. The named English authors also differ on garlic treatment and optional garnishes. The method here keeps a short ingredient list and gently cooks the garlic with the spinach; it does not add every garnish from every source.
Walnuts are optional in some versions, not required in this one. Yogurt is a milk ingredient: read the actual package and serving accompaniments for allergens. A non-dairy replacement is a separate adaptation that this recipe has not tested.
Cool promptly and keep it refrigerated
FDA advises a refrigerator temperature of 40°F (4°C) or below and prompt refrigeration of perishables: within two hours, or one hour when the surrounding temperature exceeds 90°F (32°C). Use shallow containers to cool prepared food rather than leaving a deep hot bowl on the counter.
Serve a portion with bread or alongside a meal and keep the rest cold. This researched recipe does not establish a specific multi-day shelf life.
Ingredients and method
One sharing bowl; serving size depends on the rest of the meal
Ingredients
- 200 g (about 7 oz) fresh baby spinach
- 500 g (about 18 oz) plain whole-milk Greek yogurt, kept refrigerated
- 2 garlic cloves, finely minced
- Salt and black pepper, to taste
Method
- Prepare the spinach according to its package: wash unwashed leaves under running water and use a clean pan and utensils. Remove damaged leaves and any tough stems.
- Put the spinach in a wide pan over medium-low heat. Stir as it wilts; the water on the leaves and the liquid they release should keep the pan moist. If the pan becomes dry before the leaves wilt, add a small splash of water rather than letting them scorch.
- Add the garlic and stir briefly until it softens. Continue until the leaves are wilted and there is no pool of water in the pan. Spread the spinach in a shallow clean dish to cool promptly; refrigerate if not mixing shortly.
- Chop the cooled spinach if its pieces are larger than you want in a dip. Fold it into the cold yogurt, then season gradually with salt and pepper. Keep covered and refrigerated until serving.
Research sources
- IranCook — Borani esfenaj (Persian recipe) (checked 2026-10-20)
- Hami Sharafi — Borani Esfenaj (checked 2026-10-20)
- Shadi Hasanzadenemati — Persian spinach and yogurt dip (checked 2026-10-20)
- FDA — Safe Food Handling (checked 2026-10-20)
- FDA — Refrigerator Thermometers and Food Safety (checked 2026-10-20)