December 04, 2008

Mast Esfenaj - Persian Yogurt and Spinach Dip


Persian Yogurt and Spinach Dip

Mast Esfenaj (Borani Esfenaj) is a refreshing and nutritious yogurt and spinach dip. This healthy side dish pairs beautifully with rice, stews, chicken, or fish. Yogurt and Spinach dip is easy to make and can be served as an appetizer.

Mast Esfenaj- Persian Yogurt and Spinach Dip

Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients
Serves 4

- 2 cups plain yogurt
- 2 pounds fresh spinach, washed and chopped (or  1 x 10-ounce package frozen spinach, thawed)
-1-2 cloves of garlic, minced
-2 tablespoons walnuts, crushed *optional
-Salt and pepper to taste
- Dried petals for garnish

Method
  1. Wash and chop the spinach into small pieces. 
  2. Place spinach into a medium pan with 1/2 cup of water.  Bring to a gentle boil over medium-low heat, then reduce the heat, and steam for 7-10 minutes or until tender. Set aside to cool.
  3. Drain well, then transfer spinach to a mixing bowl. 
  4. Add yogurt, minced garlic, walnuts, salt, and pepper, mix well until combined.
  5. Garnish with chopped walnuts and crushed dried rose petals. 
  6. Refrigerate for at least two hours before serving. 
Serve cold or at room temperature with warm bread as an appetizer or alongside rice and grilled dishes..

Enjoy!

6 comments:

  1. Here is another recipe of Mast Esfenaj.

    Ingredients:

    4 cups plain yogurt
    2 pounds fresh spinach, washed and chopped or use a 1 (10 ounce) package frozen spinach, thawed
    1 large onion, finely chopped
    1 tablespoon of Turmeric
    half pound of Kashkaval cheese grated
    half a cup of finely chopped mint
    4 tablespoons of olive oil

    Method:

    1. Heat a frying pan and add 2 tablespoons of olive oil. Fry the spinach for 2 minutes and take out of the pan to cool down to room temp.

    2. Add the other tablespoons of olive oil to the pan and add the chopped onion. fry for 5 minutes. Add the turmeric to the pan and stir. Take the onion out of the pan to cool down to room temp.

    3. In a large bowl mix all the ingredients together and put in the refrigerator for one hour before serving.

    Heaven!

    ReplyDelete
    Replies
    1. Hi, What is Kashkaval cheese? This is how I make my Borani just adding some Garlic but do not know this cheese. Thank you

      Delete
  2. Anonymous jan!

    your mast esfenaj recipe sounds delicious. love the addition of fried onion and turmeric! yum! I'm going to give it a try very soon. thank you so much!

    ReplyDelete
  3. mmm this sounds delicious!!!!!!!!!!

    ReplyDelete
  4. Made this for Nowruz dinner this weekend and it was delicious!

    ReplyDelete