Persian spinach and yogurt side
بورانی اسفناج
Tender spinach folded into thick yogurt, with a little garlic
A cool, spoonable Persian side with finely chopped spinach, plain strained yogurt, and fresh garlic. Let the cooked greens cool and drain before mixing: that small pause keeps the yogurt thick and the spinach flavor clear.
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History & origins
An old name, a changing dish
Iran · the wider borani family
A hand-colored 1818 map by John Pinkerton. Historic borders and spellings reflect the map’s own period; the overlay is an editorial guide to culinary geography, not a territorial claim.
The marker locates the Iranian spinach-and-yogurt tradition within the broader borani family. It is not a claim about a royal inventor or one exclusive birthplace.
John Pinkerton · Wikimedia Commons · Public domainThe historical record
The name borani has a long written history, but the dish has changed. Encyclopaedia Iranica describes early versions that could contain meat, then records simpler vegetable-and-yogurt preparations in nineteenth-century Persian cooking. Spinach appears among those later examples.
Origins & development
Today, cooked spinach with yogurt is a familiar Iranian borani. Contemporary Iranian cooks document both spare garlic-and-yogurt versions and richer bowls with onion or walnuts. Our version follows the simpler approach; it is not presented as an unchanged medieval recipe.
At the Persian table
Borani names a family of dishes, not one fixed formula. This spinach-and-yogurt version belongs comfortably beside a rice meal or on a starter table. Some households add fried onion or walnuts; here, the finish stays simple.
Before you begin
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
Why it mattersCooked spinach provides the green color and a soft, leafy texture.
ChooseChoose crisp green leaves without slime or yellow patches. Baby spinach needs less trimming.
PrepareRemove tough stalks, wash thoroughly, and drain. Keep a little water clinging to the leaves for cooking.
SubstituteFrozen spinach works: cook according to its package, then drain and squeeze. Aim for about 150–180 g cooked, squeezed spinach, not the same weight of frozen leaves.
AllergenNo common major allergen is inherent in plain spinach; check seasoned frozen products.
Why it mattersA thick, gently tangy yogurt holds the spinach without becoming a sauce.
ChooseChoose pasteurized, unsweetened Greek yogurt or Persian mast-e chekideh. Avoid flavored or sweetened yogurt.
PrepareStir until smooth and keep refrigerated while the spinach cooks and cools.
SubstituteStrain ordinary plain yogurt in the refrigerator until thick, then weigh 240 g. A plain unsweetened plant yogurt changes the flavor and may add soy or nut allergens.
AllergenContains milk. Lactose-free dairy still contains milk proteins and is not suitable for milk allergy.
Why it mattersA little fresh garlic gives the cool yogurt a savory edge; its flavor develops during chilling.
ChooseChoose a firm clove without mold or soft patches.
PreparePeel and grate very finely or crush to a paste. Start with half if you prefer a gentle garlic flavor.
SubstituteOmit if you dislike garlic. For a milder version, cook the minced clove with the spinach during its final minute.
AllergenGarlic is not a common major allergen but individual sensitivities are possible.
Why it mattersSalt balances the yogurt's tang; use less if your yogurt is already salted.
ChooseUse plain fine salt; coarse salt measures differently by volume.
PrepareMix in half first, then taste the finished cold dip before adding the rest.
SubstituteReduce or omit according to your needs.
AllergenPlain salt contains no food allergen.
Why it mattersA small amount adds warmth without overpowering the spinach.
ChooseChoose plain black pepper, preferably freshly ground.
PrepareStir into the yogurt with the garlic and salt.
SubstituteOmit for a milder bowl; chili is not needed.
AllergenCheck seasoning blends for added ingredients and allergens.
Why it mattersA restrained sprinkle gives a familiar herbal finish.
ChooseUse food-grade dried mint leaves without woody stalks.
PrepareRub between your fingers and sprinkle over the chilled dip just before serving.
SubstituteLeave it out to keep the spinach and garlic as the only aromas.
AllergenCheck herb mixtures and individual sensitivities.
Step by step
Wash the spinach and remove coarse stalks. Drain without drying completely. Peel and finely grate the garlic. Measure the yogurt and return it to the refrigerator.
Put the damp spinach in a wide pan over medium-low heat, adding it in batches if necessary. Cover for 2 minutes, then uncover and turn the leaves. Cook for another 4–6 minutes until tender and most released water has evaporated. If the pan becomes dry before the leaves wilt, add 1 tablespoon (15 mL) drinking water; no oil is needed.
Spread the spinach on a clean shallow plate to release heat for about 15 minutes. Once cool enough to handle, gently squeeze out remaining water in a colander and chop finely. You should have roughly 150–180 g; yield varies with the leaves. Do not mix hot spinach into yogurt.
Stir the yogurt smooth, then fold in the spinach, garlic, pepper, and half the salt. Cover and refrigerate for 30 minutes. Taste and add the remaining salt only if needed.
Spoon into a shallow bowl and finish with the optional dried mint. Serve cold as a side. Bread may be offered separately; it is not included in the ingredient quantities or allergen statement for the dip.
Refrigerate covered at 40°F (4°C) or below and use within 3 days. Keep total time outside refrigeration under 2 hours, or 1 hour above 90°F (32°C). Use a clean serving spoon. Freezing the mixed dip is not recommended because yogurt may separate.
Serve chilled; reheating is unnecessary and may split the yogurt. Stir once before serving if a little whey separates during refrigeration.
Food safety
Use pasteurized yogurt and wash spinach well. Keep raw meat and its utensils away from this ready-to-eat side. Cool cooked spinach promptly and keep the mixed dip refrigerated; appearance and smell cannot prove that food left out too long is safe.
Good to know
Usually the spinach was still wet or warm, or the yogurt was too thin. Cool and squeeze the spinach first, and use strained yogurt. A little whey after refrigeration is normal and can be stirred back in.
Yes. Cook it as directed on the package, cool, and squeeze well. Use about 150–180 g after cooking and squeezing. Do not add frozen spinach directly to the yogurt.
No. Both appear in household variations, but the base here is spinach, yogurt, garlic, and seasoning. Walnuts are an optional variation, not a missing ingredient.
Yes. Keep it covered in the refrigerator and add mint just before serving. Garlic develops overnight, so use half a clove at first if you prefer a delicate flavor.
This version is served cold. Let the cooked spinach cool before folding it into yogurt, then chill the finished bowl for 30 minutes.
Cooked by you
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