Yoghurt & Spinach Dip, 'Borani Esfanaaj', In The Persian Manner

1. 1

   Blanch your baby spinach.

2. 2

   Drain well, make sure to get all the liquid out. Chop fine.

3. 3

   Saute 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.

4. 4

   Remove from stove, allow to cool, then squeeze out any excess liquid.

5. 5

   In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.

6. 6

   Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.

7. 7

   Serve with lavash or whole wheat pita. And don't forget the Pinot Gris :)

* Per serving · 4 servings · Values may vary.

No additional tips available.