Borani Esfanaaj, Yogurt Spinach Dip

If you are from the generation who grew up watching Popeye the Sailor Man on television, you must remember his obsession with spinach and the very catchy theme song, “I’m strong to the finich (finish), ‘Cause I eats me spinach” . Well, the song kind of worked for me because I have always loved my spinach, no matter how it’s cooked!
Whether it’s sautéed as a side with steaks or a made into a curry with paneer or meat, stirred into rice or stuffed in samosas, I never refuse anything spinach.

Both vitamin pills and vegetables are looking loaded with essential nutrients, but not in the same combination. Vegetables and fruits have been a natural part of the evolution of human body and our digestive system. So what would you choose to keep your body healthy and functioning smoothly? A plant that our forefathers raised and gathered from the land surrounding them or something prepared in labs that doesn’t even look like food?

Spinach is a good source of both vitamin C and iron. Vitamin C is necessary to boost iron absorption, making it more acceptable to the body. This nutrient rich and delicious bowl of borani esfanaaj, a delicious Yogurt spinach dip topped with walnuts and olive oil is a unique way of incorporating spinach in your daily diet.

Since this Yogurt Spinach Dip is quite filling, it will keep you satisfied for a long time. The cool yogurt will help you stay hydrated during the scorching summer days. Though it’s considered and served as a dip in the Irani cuisine but for me it’s a complete summer lunch in a bowl.

3 cups thick yogurt
3 cups fresh spinach leaves (or 3/4 cup canned spinach)
2 cloves garlic, crushed
salt and pepper to taste
1/2 teaspoon red chilli flakes
2 tablespoons extra virgin olive oil
2 tablespoons pumpkin or sunflower seeds
1/4 cup walnuts
1/2 crispy fried onion

Heat 1 tablespoon of oil in a frying pan. Add garlic. Sauté for a minute.

Add spinach leaves and continue to sauté until the leaves are soft and liquid evaporates.

Stir in red chilli flakes, walnuts and seeds. Saute another minute.

Remove from heat and let it cool down.

Roughly mash up the spinach with a fork.

Season the spinach with salt and pepper. Stir spinach mix into thick yogurt.

Garnish with crispy fried onion and a drizzle of olive oil.

Refrigerate till serving time or serve at room temperature.

This dip tastes great with bread, crunchy vegetables or kebabs.

Serves 2