Ash-e Esfenaj (آش اسفناج) — Persian Spinach and Yogurt Soup
Ash-e Esfenaj is a comforting Persian spinach soup brightened with lemon and fresh dill, then finished with creamy yogurt. Earthy sautéed greens meet tangy, cooling notes for a balanced, home-style bowl.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: easy
Ingredients (quick list)
- 400 g Fresh spinach leaves (washed, thick stems removed, roughly chopped)
- 200 g Yellow onions (finely diced)
- 12 g Garlic cloves (minced (about 3 medium cloves))
- 30 ml Extra virgin olive oil (plus more for serving if desired (not included))
- 1000 ml Vegetable broth (low-sodium preferred)
- 5 g Sea salt (about 1 teaspoon, plus more to taste)
- 1 g Black pepper (about 1/2 teaspoon, plus more to taste)
- 20 g Fresh dill (finely chopped, tender fronds only)
- 30 ml Fresh lemon juice (about 2 tablespoons, plus more to taste)
- 240 g Greek yogurt (plain, full-fat or 2%, for serving and tempering)
Steps (summary)
- Heat a heavy pot over medium heat for 2 minutes, then add the olive oil. Add the diced onions and cook 10–12 minutes, stirring…
- Add the chopped spinach in 2–3 additions, stirring to wilt each batch. Cook 5–7 minutes total until the spinach is fully collap…
- Pour in the vegetable broth, scraping the bottom of the pot to release any browned onion bits. Bring to a gentle boil over medi…
- Turn off the heat. For a smooth, creamy texture, blend the soup with an immersion blender for 20–40 seconds (or blend half for…
- Stir in the fresh lemon juice and taste. Adjust with up to 1 g more salt and an extra 5–10 ml lemon juice if needed. Warm the s…
Cultural Background
Ash-style soups are a long-standing part of Iranian home cooking and are often served as nourishing, everyday meals. Spinach-and-yogurt combinations reflect a common Persian preference for balancing rich and cooling elements with acidity from citrus and herbs.
Equipment
💡 Tips
- Use low-sodium broth so you can control salt; yogurt and lemon make flavors pop without excess sodium.
- Temper the yogurt with hot soup before adding it to the pot; this keeps the soup silky instead of grainy.
- For a greener color, add dill near the end and avoid prolonged boiling once the greens are in the broth.
- If your spinach is very mature and earthy, increase lemon juice by 5–10 ml to brighten the finish.
⚠️ Common Mistakes
❌ Boiling the soup after adding yogurt
💡 Why: High heat can cause yogurt proteins to coagulate, making the soup grainy or split.
✅ Fix: Temper yogurt with hot soup first, then rewarm gently over low heat without boiling.
❌ Skipping the spinach sauté step
💡 Why: Raw spinach simmered directly in broth can taste flat and watery.
✅ Fix: Sauté spinach with onions and garlic until moisture evaporates and the flavor concentrates.
❌ Adding all lemon juice early and simmering долго
💡 Why: Extended heat dulls citrus brightness and can make the soup taste less fresh.
✅ Fix: Stir lemon juice in at the end, then adjust to taste right before serving.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat over low heat, stirring often, and do not boil (yogurt may split). Freeze without the yogurt for up to 2 months; thaw overnight in the refrigerator and add yogurt after reheating.
📅 Make Ahead
Cook the soup base (through simmering with dill) up to 2 days ahead and refrigerate. Reheat gently, then temper and stir in yogurt and lemon juice just before serving for the freshest flavor and best texture.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A simple herb plate (fresh basil
- mint
- radishes)
- Pickled vegetables
- Extra lemon wedges and a drizzle of olive oil
Regional Variations
- Northern Iran (Caspian-influenced)Often more herb-forward, with extra dill and sometimes other greens; it may be finished with more sourness from additional lemon juice or a tarting agent, depending on household preference.
- Tehran-style home cookingCommonly blended smoother and served with a generous yogurt topping, keeping the seasoning mild and letting lemon and dill provide most of the lift.
Ingredients
- 400 gFresh spinach leaves (washed, thick stems removed, roughly chopped)
- 200 gYellow onions (finely diced)
- 12 gGarlic cloves (minced (about 3 medium cloves))
- 30 mlExtra virgin olive oil (plus more for serving if desired (not included))
- 1000 mlVegetable broth (low-sodium preferred)
- 5 gSea salt (about 1 teaspoon, plus more to taste)
- 1 gBlack pepper (about 1/2 teaspoon, plus more to taste)
- 20 gFresh dill (finely chopped, tender fronds only)
- 30 mlFresh lemon juice (about 2 tablespoons, plus more to taste)
- 240 gGreek yogurt (plain, full-fat or 2%, for serving and tempering)
🔄 Substitutions
- Greek yogurt→ Plain strained yogurt or labneh
- Fresh dill→ Frozen dill
- Vegetable broth→ Water + 10 g vegetable bouillon paste
Instructions
- 1
Heat a heavy pot over medium heat for 2 minutes, then add the olive oil. Add the diced onions and cook 10–12 minutes, stirring every minute, until soft and lightly golden. Add the minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.
- 2
Add the chopped spinach in 2–3 additions, stirring to wilt each batch. Cook 5–7 minutes total until the spinach is fully collapsed and most moisture has evaporated. Stir in the sea salt and black pepper. This sauté step deepens the spinach flavor and prevents the soup from tasting watery.
- 3
Pour in the vegetable broth, scraping the bottom of the pot to release any browned onion bits. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 15 minutes. Stir in the chopped fresh dill and simmer 3 minutes more to keep the herb bright and aromatic.
- 4
Turn off the heat. For a smooth, creamy texture, blend the soup with an immersion blender for 20–40 seconds (or blend half for a mixed texture). In a bowl, whisk 120 g of the yogurt with 120 ml hot soup until smooth, then stir this tempered yogurt back into the pot.
- 5
Stir in the fresh lemon juice and taste. Adjust with up to 1 g more salt and an extra 5–10 ml lemon juice if needed. Warm the soup gently over low heat for 2–3 minutes, stirring constantly; do not boil after adding yogurt to prevent curdling. Serve hot with remaining yogurt on top.
🪪 Recipe Passport
Cultural Background
Ash-style soups are a long-standing part of Iranian home cooking and are often served as nourishing, everyday meals. Spinach-and-yogurt combinations reflect a common Persian preference for balancing rich and cooling elements with acidity from citrus and herbs.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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