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. I so do like to believe this story :) I love spinach and how it melds so well with yoghurt. This creamy appetiser is lovely with some lavash (flatbread from Iran) or some crisped-up-in-the-oven whole wheat pita bread. The combination of spinach, garlic, thick & creamy yoghurt, walnuts and mint, begs for a Pinot Gris from Alsace. Promise.

Yoghurt & Spinach Dip, 'Borani Esfanaaj'

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

1. Blanch your baby spinach.
2. Drain well, make sure to get all the liquid out. Chop fine.
3. 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.
4. Remove from stove, allow to cool, then squeeze out any excess liquid.
5. In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
6. 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.
7. Serve with lavash or whole wheat pita. And don't forget the Pinot Gris 

https://food52.com/recipes/3541-yoghurt-spinach-dip-borani-esfanaaj-in-the-persian-manner