Spinach and yogurt goes really well together. This simple recipe combines the flavours of spinach, garlic and yogurt to makes a simple dip, and using frozen spinach makes it a quick and easy accompaniment to a trio of dips.
In this recipe I use powdered garlic, not only does this make it quicker to prepare, but the flavour of the garlic is easily mixed into the yogurt.
Yogurt & Spinach recipe
Place the frozen spinach in a microwave jug, and microwave for 30 – 60 seconds until defrosted.
Stir through and squeeze out as much liquid as possible.
Add to a mixing bowl with the thickened yogurt, salt, pepper and garlic powder.
Gently stir together to combine well. Be careful not to mix to vigorously as this will release the liquid from the yoghurt, making it watery.
Enjoy with Persian barbari bread or pita crisps or as a side dish to Persian layered rice or with grilled vegetables for a delicious vegetarian meal.
Yogurt and Spinach – Borani Esfenaj
Ingredients
- 125 g frozen spinach
- 250 g natural yogurt Greek style
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
- Microwave the spinach for around 1 minute till defrosted
- Drain in a colander to remove excess liquid
- Place the yogurt in a bowl with the salt and garlic powder drained, cooled spinach
- Gently stir through
Notes
Nutrition
Traditionally borani is a dish where a vegetable has been boiled, then sautéed with garlic and topped with yogurt. Borani Esfenaj is simply a dish where the spinach is boiled, and then sautéed with garlic.
This recipes is a quick adaptation of the traditional Borani Esfanaj using frozen spinach and garlic powder.
Learn more about traditional borani on Wikipedia.
