Khorash Bourani
Delight your taste buds with Khorash Bourani, a classic Persian-inspired spinach and yogurt dip that effortlessly combines wholesome ingredients with bold, aromatic flavors. This vibrant dish features tender sautéed spinach mingling with caramelized onions, fragrant garlic, and a hint of turmeric, balanced by the creamy tang of full-fat yogurt and a squeeze of lemon juice. A touch of dried mint adds an herbaceous finish to this versatile creation, perfect as a refreshing side dish or a dip for your favorite warm flatbread. Ready in just under an hour, Khorash Bourani is a light yet satisfying option that pairs beautifully with grilled meats, rice dishes, or as a stand-alone appetizer. Naturally vegetarian and bursting with nutrients, this recipe brings authentic flavor to your table in the simplest way.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 250 grams Plain yogurt (unsweetened, full-fat preferred)
- 1 medium Onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Turmeric powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Dried mint
- 1 tablespoon Lemon juice
Instructions
Wash the spinach leaves thoroughly to remove any dirt or grit. Drain and roughly chop them into large pieces.
Peel and finely dice the onion. Mince the garlic cloves.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the diced onions and sauté for 5-6 minutes until they turn soft and translucent.
Add the minced garlic and turmeric powder to the skillet. Stir and cook for another 1-2 minutes until the garlic becomes fragrant.
Add the chopped spinach to the skillet. Stir well to combine with the onion mixture. Cook for 7-8 minutes, stirring occasionally, until the spinach wilts and most of the liquid evaporates.
Season the mixture with salt and black pepper. Stir in the dried mint and mix well. Remove the skillet from the heat and let the mixture cool slightly.
In a mixing bowl, whisk the yogurt until smooth. Add the lemon juice and stir to combine.
Once the spinach mixture has cooled slightly, fold it into the yogurt. Mix until the spinach is evenly distributed. Taste and adjust seasonings if needed.
Transfer the Khorash Bourani to a serving dish and garnish with a drizzle of olive oil or a sprinkle of dried mint, if desired.
Serve the dish with warm flatbread or as a side dish to complement grilled meats or rice dishes.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 19.2 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 837 mg | 64% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
