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Author Notes: A borani is a cold yoghurt-based dish from Iran. But that is a bit of a boring piece of info, right? Well, apparently, it has been said that Poorandokht, the daughter of the Sassanian Persian King Khosrow Paravaiz, loved cold yoghurt-based dishes. When she was proclaimed Queen, the name Poorani was given to yoghurt-based dishes. Later on Poorani turned into Borani.
Serves 2-4
- 2packets baby (or regular) spinach, (6 oz packets)
- 1clove garlic, minced and divided into two separate batches.
- 2tbsp olive oil (not your best, but the type you use for sautéing)
- 2small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
- Salt
- Dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
- Handful crushed walnuts
- Your best olive oil
- Blanch your baby spinach.
- Drain well, make sure to get all the liquid out. Chop fine.
- Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
- Remove from stove, allow to cool, then squeeze out any excess liquid.
- In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
- Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
- Serve with lavash or whole wheat pita. And don't forget the Pinot Gris
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