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Borani Esfanaj —Middle Eastern Spinach and Yogurt

Borani esfanaj — Irani for spinach and yogurt — is a traditional dish enjoyed all over the Mediterranean and the Middle East — Afghanistan, Azerbaijan, Greece, Iran, Syria, Turkey. Enjoy as an appetizer, a dip, a salad or even a chilled soup. It’s a dish fit for royalty — and for all of us.
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Ingredients
  

  • 2 cups plain unsweetened plain plantbased yogurt preferably full fat — I like Kite Hill
  • 1 pound spinach
  • 2 tablespoons olive oil
  • 1 large onion chopped (about 2 cups)
  • 3 cloves garlic chopped (about 1 tablespoon)
  • 1/2 bunch of parsley — just the stems 1/2 cup
  • 1/2 bunch mint — just the stems 1/2 cup
  • sea salt

optional garnish:

  • pomegranate seeds
  • pistachios

Instructions
 

  • Line a strainer with cheesecloth and set strainer over a bowl.
  • Pour plantbased yogurt into the strainer. and allow excess liquid to drain — at least 1 hour
  • Place spinach leaves in a large colander. Pour a kettle of boiling water over the spinach to blanch. Spinach will reduce to a third its original size. Set aside to drain and cool.
  • In a medium skillet, heat the olive oil over medium high heat. Add the chopped onion and garlic, and sauté until vegetables are softened, translucent and fragrant, 8 to 10 minutes. Set aside
  • Squeeze out all the water in the spinach.
  • Place spinach in a food processor, and pulse a few times, until coarsely chopped.
  • Add parsley and mint stems, plus the sautéed onions and garlic, and pulse again.
  • Spoon in the yogurt and process lightly, so there’s still bright flecks of green.
  • Season with sea salt.
  • Cover and chill for at least an hour to let flavors deepen and meld.
  • Garnish with pomegranate seeds, chopped pistachios, mint and parsley leaves, if desired.
  • Serve with pita or other flatbread and seasonal vegetables.