This Persian Spinach Dip Has Been Beloved for Centuries

It is essential to note that culinary traditions evolve over time, and it is possible that both stories contributed to the development of “borani” dishes. This is especially plausible given that many 6th and 7th century Sassanian culinary practices were adopted throughout the Middle East following the Arab conquest of Iran.

The Key Ingredients in Spinach Borani

The Spinach

Spinach is an important ingredient in Persian cuisine. It is used in a wide range of dishes, including starters, side dishes, egg-based kookooss, soups, rice dishes, braises, and meat dumplings.

Interestingly, spinach’s journey began over 2,000 years ago with its first cultivation in ancient Persia. From there, it traveled eastward, reaching China in the 6th century CE via Nepal, where it earned the nickname “Persian vegetable.” Between the 9th and 11th centuries CE, spinach made its way to Europe: It was introduced to Sicily by Arabs and then spread to Spain with the Moors. By the 14th century CE, it had reached England and France, quickly gaining popularity due to its early spring harvest. Its fame was further cemented in the 16th century CE when Catherine de’ Medici, a fervent admirer, brought her love for the leafy green from Florence to France, leading to “à la Florentine” dishes. Finally, early colonists brought this versatile vegetable to the Americas.

For speed and ease, baby spinach is ideal here. It wilts quickly, and doesn’t require any chopping. If using larger, thicker-leaf spinach, simply chop it into smaller pieces. Frozen spinach works too—just thaw it first, and don’t squeeze out its excess water; that moisture helps create that creamy consistency you want in a good borani.

The Yogurt

The other main ingredient, yogurt, also plays a major role in your borani’s consistency. Strained yogurt—which is marketed as Greek yogurt in North America and Europe—yields a thicker version of spinach borani, ideal as a dip or appetizer. Regular plain yogurt creates a thinner, somewhat pourable consistency, which is better suited for serving over rice or grilled meats. Full-fat yogurts yield a richer borani, while the varying tanginess among yogurt brands will also alter the final flavor. Seek out tangy yogurt, like traditional Persian varieties. Find these at Middle Eastern or Mediterranean markets or look for specific brands such as White Moustache, Karoun, Damavand, Abali, Sadaf, Alwant, Naz, Pegah, or Diba. If using homemade yogurt, extend the fermentation time for extra sourness. Or simplyadd a splash of fresh lemon juice to less tart yogurt to increase its tanginess.

The Fried Onions

If you’re in a hurry, it is acceptable to eliminate the crispy onions from this dish, though I don’t recommend it, It’s better if you’re in a pinch to substitute store-bought fried onions. It is not absolutely necessary to freshly fry onions for this dish. Using previously fried onions—homemade or store-bought—will not diminish the character of this dish.

How Spinach Borani Is Made

In this dish—as in many other popular boranis made with eggplant, zucchini, or mushrooms—the vegetables are first sautéed in a bit of fat before being mixed with yogurt. In this recipe, the spinach undergoes gentle cooking for an extended period of time. As the embedded moisture within the spinach is released, the leaves cook gently and slowly in their own liquid, resulting in a delicate, satin-like texture. This prolonged cooking time also transforms the spinach’s initial mild, grassy flavor into a much more concentrated one by evaporating much of the liquid from the leaves. Then, after most of this exuded liquid evaporates, the now limp spinach leaves continue to be cooked until they just begin to scorch, yielding an even deeper, darker color and a delicate hint of char.

This spinach cooking method also helps eliminate the bitterness some diners associate with spinach, especially when mature leaves are used. This bitterness is primarily due to oxalates (salts of oxalic acid) naturally present in spinach leaves. These compounds act as the plant’s natural defense against herbivores ( such as insects and grazing animals) and pathogens. Their bitter flavor and the formation of calcium oxalate crystals can deter pests.

Bringing It to the Table

Spinach borani is always served family-style, either cold or at room temperature. When served at a cocktail party or as an appetizer at the dining table, it is accompanied by pieces of traditional Persian flat breads (such as lavash, Barbari, Sangak, or Taftoon). Alternatively, other types of flat bread, such as naan or pita, work well. Even some crackers will do in a pinch. If the borani is served as an appetizer, diners typically scoop up bite-size portions with bread, a hands-on approach that’s both practical and polite—no double-dipping required. When borani is served as a side dish to accompany the rest of the meal, diners typically spoon a bit of it onto their plates. When it is intended to be the central part of a simple meal, it is often accompanied by a good amount of bread.

It is not uncommon for Persian home cooks to garnish the prepared borani with a small pile of fried onions for added crunch and a touch of sweetness. Creamy and tangy from the yogurt, silky and earthy from the sautéed spinach, and topped with sweet, crispy onions, spinach borani is the kind of dish you linger over and one that goes with just about everything.

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