This dip is creamy with yogurt and full of nutritious herbs and greens, making it perfect for a snack or the start of a meal.
” by Margaret Shaida, the word “borani” comes from the Sasanian empire during which Queen Pourandokht reigned. Because she “was exceedingly fond of yoghurt dishes,” her royal chefs created dozens of yogurt-based recipes for her, and these were named poorani, in her honor. After the Arabs conquered Iran, the name changed to borani, because the letter “p” does not exist in Arabic.
One of the most popular types of borani is made with a great big pile of fresh spinach and caramelized onions. A friend called it Iran’s answer to— indeed, many cooks add artichokes to the vegetable saute before cooling it and combining it with thick yogurt. So let’s try that for dinner tonight, then. To speed things up, you’ll caramelize green onions instead of yellow. Then, add a little bit of garlic and salt. Next, add five big handfuls of chopped baby spinach, which cooks down in a couple of minutes. A small bundle of chopped mint and basil goes in next, and then the whole thing is allowed to cool down. Once cool, it gets stirred into a generous amount of thick yogurt and seasoned with lemon juice and freshly ground black pepper.
In place of spinach >> consider using sauteed kale or another dark leafy green, or canned and drained artichoke hearts.Click the bookmark icon below the serving size at the top of this page, then go to
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