Boraani Esfenaaj is the Iranian version of the Indian raita. Most often served with meat and rice dishes as a a side, it is a cool and refreshing salad of spinach and yogurt. Boraani means salad in Iranian and Esfenaaj means spinach. It is a very simple preparation where you saute the spinach, cool it and mix it with yogurt.
1 tsp olive oil
1 yellow onion, sliced super thin
2 cloves garlic minced
2 cup chopped fresh spinach
1 cup yogurt
1 tsp black pepper
1 tsp salt
1/2 tsp cumin powder
Heat the oil to a smoking point. Add the onions, let it caremelize and turn golden brown. Add the garlic and spinach. Cook until the spinach wilts and the moisture evaporates. Remove from heat. Stir in the salt, pepper and cumin powder. Let this cool completely.
Whisk the yogurt and mix it in with the spinach. Serve chilled or at room temperature.
Verdict: Creamy and healthy. I really loved this with rotis. Made a very filling side dish without a lot of calories. Not to mention the benefits of the vitamins and iron.
Also to the weekly ‘”Souper (Soup, Salad & Sammie) Sundays” @ Kahakai Kitchen.