Boranj Esfanaj – Persian Yogurt and Cucumber Dip
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Boranj Esfanaj – Persian Yogurt and Cucumber Dip
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| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 12cups fresh spinach
- 2cups plain Greek yogurt
- 1teaspoon sea salt
- 1/2teaspoon black pepper
- 4small Persian cucumbers, peeled and finely chopped
Instructions
- Prepare your ingredients.
- Steam spinach for 5 minutes or until completely wilted.
- Pour spinach into colander to drain water and let cool to the touch.
- Using your hands, squeeze as much of the liquid from the spinach as possible. Lay spinach on cutting board and chop into 1/2-inch pieces. Transfer to a medium bowl.
- Add in yogurt, salt and pepper, stirring until completely combined. Adjust seasoning to your taste.
- Cover and refrigerate until ready to serve. Place cucumbers into a small bowl, cover and refrigerate separately.
- Just before serving, drain any liquid from cucumbers and add to the dip, stirring to combine.
Recipe Notes
NOTES AND COOKING TIPS
- Adding the cucumbers just before serving keeps them crisp and prevents excess liquid from forming in the dip.
- Serve with Pita bread, chips, vegetables, or as a side to rice and meat.
- You can also use this dip as the stuffing in stuffed chicken breasts.
Recipe by Sohiela Mirsharif for www.culinarybutterfly.com