Borani Esfanaj is a Traditional Persian appetizer made with Yogurt and spinach. I first tasted this delightful dish at a dinner party hosted by my gorgeous friend, Sohiela, who makes the most wonderful Persian food. The word “Esfanaj” in Farsi means Spinach and “Borani” is the yogurt part of the dip. What I love about Sohiela’s version are the fresh Persian cucumbers she incorporates into the dip, giving it a soft juicy crunch with every bite.
What I appreciate about this dip is the simplicity of making it. It requires only three basic ingredients and a little salt and pepper to create a full-bodied dip that pairs perfectly with pita bread, crackers, and vegetables. Because this dip is made with Greek yogurt which is thicker than other store-bought yogurts, it has a heartier texture. This makes it perfect for stuffed chicken and turkey breasts, as a topping for fajitas or lettuce wraps, as a stuffing for celery sticks, or as a side dish with Persian Kabobs and Basmati Rice. There are a number of creative uses for Borani Esfanaj, but my favorite way to enjoy it is as a traditional dip with fresh baked pita bread, a few olives on the side, and Sohiela’s Meyers Lemon Coconut Margarita. You gotta love a friend who can cook!
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