Borani Esfenaj

Nura’s recipe

A simple spinach and yogurt salad.

Servings: About 4


10 oz. frozen chopped spinach

1.5 c. plain yogurt

Salt & pepper to taste


Cook, drain and cool the spinach. Mix thoroughly with the yogurt, salt and pepper. Chill well before before serving.

Recipe © Nura Amerson 1991

Spinach yogurt salad in a bowl
Borani esfenaj garnished with basil

Layli’s Reflections

Cooked spinach has always been a struggle for me due to its mushy, stringy texture. I recall as a child resisting the beautiful spanakopita my mom had prepared due to the presence of spinach (and cheese—another childhood nemesis). I’ve made great strides in expanding my palate over the decades—now I fully embrace cheese and therefore can more honestly call myself a native Wisconsinite—but I have to admit, this salad was still a struggle for me because of the cooked spinach.

On the other hand, preparing it was anything but a struggle! This might just be the simplest Persian recipe in existence (in fact, “simple Persian recipe” sounds like an oxymoron!). I popped the frozen spinach in the microwave, let it cool, mixed with the yogurt—and that was it! (Though I did throw in some garlic and onion powder as well as chipotle…yes, to cover up the spinach.)

Anyway, I hope you don’t share my spinach aversion, as it’s one of the healthiest greens you can eat! Combining it with yogurt, this salad provides a bunch of nutrients.

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