Haute Arabia Tip: A warm start to your iftar, a bowl of soup will help replenish you body fluids and prepare your stomach for the meal.
Haute Arabia Recipe: Iranian Yogurt and Spinach Dip – Borani Esfanaaj
Total Time:30 mins
Prep Time: 20 mins
Cook Time: 10 mins
- 6 ounces baby spinach
- 1 medium clove garlic
- 1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
- 2 cups balkan yogurt (thick type only please)
- sea salt, to taste
- 1 teaspoon dried mint (only use dried please!)
- 1/4 cup chopped walnuts, toasted
- Steam baby spinach until just wilted.
- Drain well and chop fine.
- Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
- Remove from stove and allow to cool, then squeeze out excess liquid.
- Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
- In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
- Serve with pita bread.
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