Eating cold food is especially nice, it feels like a warm hug. Same goes for Borani Isfahan. It’s not just a side dish. This is a statement. If you haven’t tried it, you’re missing out on one of the best Persian dishes to get maximum flavor with minimal effort.
This is a creamy spinach dip. It’s intense. It has a garlic flavor. And it is very easy to manage.
Real ingredients are required
You don’t need a fancy Pantry for this. You need the basics. Here’s what you need to do right:
- 1 kg of fresh spinach : Fresh is best. If you have no other choice, you can freeze it, but drain it.
- Vegetable oil : Equivalent to a cup of tea.
- Plain yogurt : This is the base. Full fat has a better texture.
- Milk : half a teacup, slightly diluted.
- Water : half a teacup.
- All purpose flour : 3 tablespoons. This will thicken the sauce.
- ketchup : 1 tbsp. It not only adds color but also depth.
- Butter : 1 tbsp. Used for sautéing.
- Garlic : Moderate amount. Mash or chop.
- Salt : Adds flavor to boiling water and food.
Step by step instructions
1. Blanch spinach
Let’s start with water. Place the pot on the stove. With salt. Wait until it boils. Add spinach. Do not overcook. It should be soft but not sticky. Remove it when it resists the pressure of the spoon. Use a strainer or slotted spoon. Allow to cool. Squeeze out the excess water. You can either chop them into pieces or leave them whole if you like the texture.
2. Prepare the base sauce
Heat the vegetable oil in a separate pot or deep pot. Add the flour. Stir constantly. This is the roux. It is cooked while giving off the smell of raw flour. It looks like mud. Slowly pour in the milk and water. Continue mixing. Don’t stop. It should have a smooth consistency. There are no lumps.
The mixture should thicken. It should look like a rich pudding or muhaleb. This usually takes a few minutes.
3. Stir and boil
Add the cooked spinach to the white sauce. Mix well. Add tomato puree. Cook for just 1 minute. Do not burn. The goal is to blend the flavors, not reduce the sauce further. Turn off the heat.
4. Yogurt mix
This step is tricky. Adding yogurt too hot can cause it to curdle. Allow the spinach mixture to cool for a moment. First, mix the yogurt and a spoonful of the warm spinach mixture to taste. Then add the yogurt back to the bowl. Mix gently.
5. Finishing the garlic
Puree or mince the garlic. Add to the Borani. Mix well. When you eat raw garlic, you get a creamy taste. It wakes up the plate.
Offer and tasting
Borani