Borani Esfenaj (Persian yogurt dip)


  • 3 cups packed baby spinach (yield almost 1/3 cup cooked)
  • 1 cup yogurt—Greek or drained is preferred
  • walnuts—chopped (optional)
  • 1 tsp garlic powder
  • salt and pepper (optional, to your taste)


  • measuring cups and spoons
  • cutting board and knife (or food processor)
  • medium pan with lid
  • spatula
  • mixing bowl
  • serving bowl

Prep time:




Cook time:


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  1. Add the spinach to the pan and cover with a lid. Moisture in the spinach is enough to cook it.
  2. Cook over low to medium heat about 5 minutes, or until slightly wilted.
  3. Drain the extra water (if any) and let the spinach cool.
  4. Chop the spinach using a knife and cutting board or a food processor. Don’t over-mix it, if using a food processor. 
  5. In a mixing bowl, combine the chopped spinach, yogurt, walnuts (if using) and condiments. 
  6. Transfer to the serving bowl, or keep refrigerated in an airtight container until serving time.
  7. Serve with flat bread, pita, toasted bread, or tortilla.
  8. Enjoy this nutritious dip!