Borani
Description
Borani - Authentic recipe from Iran. Ready in 30 min. Vegan. Try it now!
Directions
â researched- 1
Blanch 400 g spinach, squeeze dry and chop. Sauté in 2 tbsp olive oil with 2 garlic cloves, then let cool.
â±ïž approx. 12 minđĄ Tip: Borani (Borani Esfenaj) is a classic Persian spinach and yogurt dip â spinach combined with yogurt and garlic. Creamy, fresh, mildly garlicky, healthy, and vegan (when made with soy yogurt). A refreshing Persian appetizer/mezze.
- 2
Mix the cooled spinach with 200 g (soy) yogurt and salt.
â±ïž approx. 12 minđĄ Tip: Borani (here Borani Esfenaj = spinach borani) is a classic Persian yogurt dip/salad with vegetables â blanched, chopped spinach (sautĂ©ed with garlic) is combined with thick yogurt (here soy yogurt â vegan) and salt. Creamy, fresh, mildly garlicky and healthy. There are many borani variations (spinach, beetroot â Borani Labu, eggplant). Served as an appetizer/mezze with flatbread. Creamy and fresh.
- 3
Season with salt, optionally garnish with toasted walnuts, fresh mint, and olive oil. Chill well before serving.
â±ïž approx. 12 minđĄ Tip: Borani is served well chilled as a refreshing Persian appetizer/mezze or side dish with flatbread â the creamy spinach and yogurt dip. Creamy and fresh. A Persian classic.
đ Origin & History
Borani is a traditional Iranian dish made from various vegetables and yogurt. It is often served as a side dish or appetizer and is an example of Iranian cuisine, which is rich in flavors and textures. Borani has a long history and is prepared in many variations, with the use of fresh vegetables and herbs at the forefront.
đż Regional variants
With Beetroot
With beetroot (Borani Laboo) â pink and slightly sweet.
With Walnuts
With toasted walnuts â nuttier.
đ· What goes with it?
Served well chilled as a refreshing Persian appetizer/mezze or side dish with flatbread. Creamy, fresh and mildly garlicky. A Persian classic.
Frequently Asked Questions
What is borani?
Borani is a classic Persian yogurt dip/salad with vegetables â thick yogurt combined with a prepared vegetable: spinach (Borani Esfenaj â the most well-known), beetroot, eggplant, or mushrooms, with garlic. Creamy, fresh and mild. A popular appetizer/mezze (part of the Persian starter spread), served with flatbread. Creamy and fresh.
What variations of borani are there?
The most well-known is Borani Esfenaj (spinach). Others include: Borani Bademjan (eggplant), Borani Laboo (beetroot â pink), and Borani Qarch (mushrooms). All are based on yogurt combined with a prepared vegetable and garlic. Varied and creamy.
How do you make it vegan?
Use soy yogurt (or another plant-based, strained/thick yogurt) instead of cow's milk yogurt â the rest of the ingredients (spinach, garlic, spices) are already plant-based. This keeps the borani creamy and fresh. Garnish with walnuts and olive oil. Vegan and creamy.
Reviews
No reviews yetLogin to rate
LoginAll Reviews
Ingredients
verified- Spinach400 g
- Soy yogurt200 g
- Garlic clove2 pcs
- Salt1 tsp
- Olive oil2 tbsp
