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Borani: photo of the dish
Illustrative photo: Maderibeyza — CC BY-SA 3.0, Wikimedia Commons
Salads & starters

Borani

An Iranian mezze made with cooked spinach or eggplant mixed with thick yogurt and topped with fried garlic. Served cold or lukewarm with bread, it can be eaten as a starter or a side dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

180 kcal per serving

Protein
5.8 g
Carbohydrates
7.5 g
of which sugars
4.1 g
Fat
13.3 g
of which saturated fat
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the spinach, drain it, then cook it in a covered pan for 5 minutes until wilted; squeeze out the water and chop finely.
  2. Fry the sliced onion in half the oil for 8 minutes until golden, then add the spinach and let it dry out for 3 minutes.
  3. In a bowl, mix the yogurt with the crushed garlic, salt and pepper.
  4. Stir the cooled spinach mixture into the yogurt and mix well.
  5. Heat the remaining oil in a small pan with the dried mint for 30 seconds, then pour it over the borani before serving.

Variations and tips

Borani bademjan. Replace the spinach with 2 grilled eggplants, mashed, and keep the same steps.

With what you can find here. Greek yogurt works perfectly in place of thick Iranian yogurt.

More ideas

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Original Ecomely recipe.