borani

With just 6 ingredients and 10-15 minute prep time, this creamy Borani/Spinach Yogurt Dip is super versatile and perfect for entertaining!

Simple Spinach Yogurt Dip

spinach

greek yogurt

walnuts (crushed)

garlic

olive oil

mint

Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.

Sauté the garlic with the oil over medium-low heat. Add the spinach and stir for a few minutes. This allows more water to evaporate as you don't want it to be too mushy.

Let it cool off for a few minutes, then squeeze out any excess water.

Mix the greek yogurt with the spinach. When ready to serve this spinach dip, sprinkle with dried mint and crushed walnuts and drizzle a bit of olive oil. Add toasted pita bread. Enjoy!You can refrigerate for up to 3 days in an airtight container.    

https://content.jwplatform.com/videos/s14KI76O.mp4

This yogurt spinach dip recipe is easy to make and super versatile. The dip can be served with pita bread or as part of a veggie platter or an appetiser.

Spinach Yogurt Dip (Borani)

An Afghan dish consisting of pan fried eggplant and tomatoes topped with a garlic yogurt sauce.

Borani Banjan (Eggplant with Yogurt Sauce)

Yogurt Sauce:

plain Greek yogurt

garlic clove, minced

salt

Eggplant:

peanut oil

eggplant, ends

salt & pepper

yellow onion, thinly sliced

fresh tomatoes, chopped

garlic cloves, minced

water

tsp red pepper flakes

Step 1

Combine the Yogurt Sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.

Step 2

Heat the oil in a large saute pan over medium heat. Generously season the eggplant rounds with salt and pepper on both sides. When the oil is hot fry the eggplant until lightly browned, 3 to 4 minutes per side. Transfer the eggplant to a paper towel lined plate and set aside.

Step 3

Add the sliced onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.

Step 4

Add the chopped tomatoes, garlic, and 1/4 tsp salt to the onions and stir to combine. Cover the pan and reduce heat to medium-low. Simmer with the lid on for 5 minutes. Season onions and tomatoes with salt & pepper to taste.

Step 5

Add the water to the pan and increase heat to medium. Place the fried eggplant on top off the onions and tomatoes and sprinkle the red pepper flakes on top. Continue to simmer, uncovered, until the liquid has evaporated, about 10 minutes.

Step 6

Transfer to a serving plate and top with the yogurt sauce.

Creamy borani dip benefits from the natural sweetness of beets.

Beet Borani

beetroot

125 milliliters/1/2 cup Greek yogurt (preferably full fat)

lemon juice

Salt

pistachios (for garnish)

tsp black sesame seeds (for garnish)

mint leaves

If using raw beets, cook them first. Boil unpeeled beets for approximately 40-45 minutes depending on the size in a separate pot. Cool until safe to handle, then peel and grate the beets.

In a food processor or a blender combine the cooked beetroot, thick Greek yogurt, garlic, lemon juice, olive olive and a pinch of salt. Blend till smooth, then add more salt to taste. 

Serve in a bowl topped with chopped pistachios, black sesame seeds and mint leaves. 

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Simple Spinach Yogurt Dip

Borani Banjan (Eggplant with Yogurt...

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Top 3 borani recipes from across the web

The most viewed borani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Spinach Yogurt Dip

Borani Banjan (Eggplant with Yogurt...

Beet Borani

The most viewed borani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine