Critical Moments
- •Cooking spinach until liquid evaporates (not watery)
- •Cooling spinach completely before mixing with yogurt
- •Using thick yogurt (not thin)
- •Chilling to allow flavors to meld
Prepare the spinach
If using fresh spinach, wash thoroughly in several changes of water to remove all grit—spinach can be very sandy. Remove tough stems from mature spinach; baby spinach can be used whole. Drain well. If using frozen spinach, thaw completely and squeeze out as much liquid as possible.
Prepare the spinach
If using fresh spinach, wash thoroughly in several changes of water to remove all grit—spinach can be very sandy. Remove tough stems from mature spinach; baby spinach can be used whole. Drain well. If using frozen spinach, thaw completely and squeeze out as much liquid as possible.
Sauté the onion (if using)
Heat oil in a large skillet over medium heat. If using onion, add it now and cook for 6-8 minutes until softened and lightly golden.
Sauté the onion (if using)
Heat oil in a large skillet over medium heat. If using onion, add it now and cook for 6-8 minutes until softened and lightly golden.
Add garlic
Add the minced garlic to the pan (or to the heated oil if not using onion). Sauté for 1-2 minutes until fragrant and just beginning to turn golden. Don't let it brown too much.
Critical Step
Garlic should be fragrant and just golden, not brown. Burnt garlic is bitter and will ruin the delicate flavor of the borani.
Add garlic
Add the minced garlic to the pan (or to the heated oil if not using onion). Sauté for 1-2 minutes until fragrant and just beginning to turn golden. Don't let it brown too much.
Critical Step
Garlic should be fragrant and just golden, not brown. Burnt garlic is bitter and will ruin the delicate flavor of the borani.
Cook the spinach
Add the spinach to the pan in batches if necessary—it will wilt down dramatically. If using fresh spinach, add with any water still clinging to leaves. Cook, stirring frequently, for 4-5 minutes until completely wilted and any liquid has evaporated. Season with salt and pepper.
Critical Step
The spinach must be cooked until the liquid evaporates—wet spinach will make the borani watery. The spinach should be dry enough that it doesn't release water when pressed.
Cook the spinach
Add the spinach to the pan in batches if necessary—it will wilt down dramatically. If using fresh spinach, add with any water still clinging to leaves. Cook, stirring frequently, for 4-5 minutes until completely wilted and any liquid has evaporated. Season with salt and pepper.
Critical Step
The spinach must be cooked until the liquid evaporates—wet spinach will make the borani watery. The spinach should be dry enough that it doesn't release water when pressed.
Cool the spinach
Transfer the cooked spinach mixture to a cutting board. Let cool for 10 minutes, then chop finely. Alternatively, leave in larger pieces for a chunkier texture. The spinach must be completely cool before mixing with yogurt.
Critical Step
Hot spinach will thin the yogurt and create a watery, unappealing texture. The spinach must be completely cooled before mixing.
Cool the spinach
Transfer the cooked spinach mixture to a cutting board. Let cool for 10 minutes, then chop finely. Alternatively, leave in larger pieces for a chunkier texture. The spinach must be completely cool before mixing with yogurt.
Critical Step
Hot spinach will thin the yogurt and create a watery, unappealing texture. The spinach must be completely cooled before mixing.
Prepare the yogurt
If your yogurt is thin, strain it through a cheesecloth-lined sieve for 30 minutes to thicken, or use Greek yogurt directly. Place the thick yogurt in a mixing bowl.
Prepare the yogurt
If your yogurt is thin, strain it through a cheesecloth-lined sieve for 30 minutes to thicken, or use Greek yogurt directly. Place the thick yogurt in a mixing bowl.
Combine spinach and yogurt
Add the cooled spinach mixture to the yogurt. Fold together gently until evenly combined. The borani should be marbled green and white—don't overmix into a uniform green unless you prefer that look. Taste and adjust salt and pepper.
Combine spinach and yogurt
Add the cooled spinach mixture to the yogurt. Fold together gently until evenly combined. The borani should be marbled green and white—don't overmix into a uniform green unless you prefer that look. Taste and adjust salt and pepper.
Chill
Cover and refrigerate for at least 30 minutes, preferably 1-2 hours. This allows flavors to meld and the borani to firm up slightly.
Chill
Cover and refrigerate for at least 30 minutes, preferably 1-2 hours. This allows flavors to meld and the borani to firm up slightly.
Toast the walnuts
Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove immediately to prevent burning.
Toast the walnuts
Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove immediately to prevent burning.
Garnish and serve
Transfer borani to a shallow serving bowl. Spread evenly. Drizzle with olive oil. Scatter toasted walnuts over the top. If using, sprinkle with dried rose petals and/or crumbled dried mint. Serve cold with fresh bread for scooping.
Garnish and serve
Transfer borani to a shallow serving bowl. Spread evenly. Drizzle with olive oil. Scatter toasted walnuts over the top. If using, sprinkle with dried rose petals and/or crumbled dried mint. Serve cold with fresh bread for scooping.
Resting Required
30 min - Flavors meld and borani firms up; tastes best chilled
