Spinach Borani (Burani), a Persian Dip or Meal Accompaniment

For Father’s Day weekend, Doug and I spent time in
Greenville, SC, a vibrant southern city. We’d heard a lot of wonderful things about
Greenville and were thrilled to find that the city lives up to its reputation
as a recreational and ‘foodie’ destination – accent on ‘foodie’!


We stayed in the heart of Greenville at a hotel on the
Reedy River, within walking distance to a host of sights and dining options.


Dining in Greenville- from simple to sublime!


Our meals were truly memorable. For Father’s Day dinner we
dined at Halls Chophouse, featuring an upscale, all- American menu with aged steaks and  really terrific seafood. Much to our surprise and delight, the tab was picked up, long
distance, by our daughter and son-in-law! We couldn’t be together, but they
were with us in spirit. Thanks, kids!


The previous night we dined at Pomegranate on Main, a Persian
restaurant – that’s right, Persian food in South Carolina – and it was delicious!

We ordered the ‘Tour of Persia’ for two which included 2 appetizers of our choice, an entree to share with 3 skewers of kebab – filet mignon, chicken, and shrimp, two different rice recipes, grilled tomatoes, and tea. Sadly, there was no room for dessert!
My homemade Spinach Borani
One of the appetizers we selected was Spinach Borani (also spelled
Burani), that was so tasty I decided – on the spot – I’d make it as soon
as we got home – and I did.
It’s really easy, too.


Spinach Borani

Serves 4 to 6


Ingredients:

1 lb. fresh baby spinach, rinsed and patted dry

1 medium onion, chopped


1 medium clove of garlic, minced
2 Tbsp. butter

1 cup plain yogurt (not Greek style- and – not low fat)

Salt and pepper, to taste

2 tsp. dried mint, crushed, or to taste, optional

Extra Virgin olive oil, for drizzling

Directions:

Place spinach in a large skillet with ½ cup water; place
lid on skillet. Cook over medium-high heat until spinach is wilted. This will
only take a few minutes. Drain liquid completely; chop spinach and set aside.


Wipe the skillet and use it to sauté the onions and garlic in the
butter until softened, but not burned.

Add the drained, chopped spinach to the onions and cook for
about five minutes. Season with salt and pepper to taste. Remove skillet from
heat and allow mixture to cool.


Place cooled spinach-onion mixture in a bowl; add yogurt
and dried mint, if using. Stir to combine.

Just before serving, drizzle a little olive oil on top.

This may be served warm or cold.


As a dip, serve with triangles of pita bread and/or vegetable sticks.

This can also be served as a side dish for kebabs, or any other meat,
fish or poultry dish.

View Comments

  • Robyn:
    Ottoman Turkish borrowed a great deal from Persian and Arabic.
    Borani in Turkish is a dish of vegetables and rice.
    My late wife, Aghavni, had a friend named Boranian.

    Regards,
    C.K.

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