This is now referred to as the Magic dip, and is loved by everyone. Its versatile and goes with everything particularly lamb. I learned this dish from Ariana Bundy’s book “Pomegranates & Roses” Best Persian cook book. This dish dates back to the 11th century and has even been mentioned in the poetry of Naser-e-Korow. This dish was named in honour of Poorandokht , a sassaninan queen.
This is is made at least 3 to 4 times a week in my home and for my clients, its a hit with everyone. Great as a mezze dip, or an accompaniment with chicken, lamb, fish and lamb.
Booranis are usually made with yogurt mixed with a single cooked vegetable, be it spinach beetroot, courgette or aubergine. This recipe is for the spinach version, and its stored quite well in air tight container for 3 days.
I small white onions
2 garlic cloves finely chopped
600g of fresh spinach
500g greek yogurt
1 teaspoon cumin - freshly ground
1 teaspoon salt
Half a bunch of fresh dill chopped coarsely
Dried rose petals & dill to garnish
Drizzle of virgin olive oil
Steam the spinach for 2 minutes, leave to cool
Meanwhile sauté the onions in a frying pan, until translucent
Add the garlic into the onions to infuse just for 1 minutes
Add the onions & garlic into the yogurt, add the salt, cumin and mix well
Squeeze all the water from the spinach, and chop into chunks
Add the spinach into the yogurt, add the chopped dill, mix well
Put into a dish and sprinkle the rose petals, chopped dill and add a tiny drizzle of olive oil
Serve with warm bread, preferably Lavash bread, which you can get from most local Iranian grocery stores in London.
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