Borani Esfenaj (بورانی اسفناج) — Persian Spinach and Yogurt Dip with Saffron and Walnuts

• 450 gFresh baby spinach (washed and dried well)
• 200 gYellow onion (thinly sliced)
• 30 mlExtra virgin olive oil (divided)
• 12 gGarlic (finely grated or minced)
• 5 gSea salt (divided)
• 1 tspFreshly cracked black pepper
• 2 tspDried mint (Persian dried mint if available)
• 0.1 gSaffron threads (about 1/8 tsp)
• 15 mlHot water (for blooming saffron)
• 500 gThick Greek yogurt or labneh (full-fat preferred for authentic texture)
• 40 gToasted walnuts (coarsely chopped)

Instructions

1. 1

   Bloom the saffron by crushing the threads in a small bowl, then stirring in 15 ml hot water. Let it stand for 10 minutes so the color and aroma fully develop while you cook the vegetables.

2. 2

   Caramelize the onion: heat 20 ml olive oil in a wide skillet over medium heat, then add the sliced onion and 2 g of the salt. Cook for 12–15 minutes, stirring often, until deep golden and sweet; lower the heat slightly if it starts to scorch.

3. 3

   Add the garlic to the onions and cook for 45–60 seconds until fragrant, stirring constantly so it does not brown. Transfer the onion-garlic mixture to a plate to stop the cooking and keep the flavor clean.

4. 4

   In the same skillet, add the remaining 10 ml olive oil and increase heat to medium-high. Add the spinach in batches, tossing each batch until wilted, and cook 3–5 minutes total until the moisture releases and most of it evaporates.

5. 5

   Season the spinach with the remaining 3 g salt, the black pepper, and 1 tsp of the dried mint, then stir in half of the caramelized onions. Cook 1 minute more to marry the flavors, then remove from heat and cool for at least 10 minutes so the yogurt will not split.

6. 6

   In a mixing bowl, whisk the yogurt or labneh until smooth, then stir in the bloomed saffron (including all liquid) and the remaining 1 tsp dried mint. Fold in the cooled spinach mixture until evenly combined, keeping some streaks of saffron for a marbled look if you like.

7. 7

   Taste and adjust seasoning by adding up to 1 g more salt if needed, then spread the borani into a shallow serving dish. Top with the remaining caramelized onions, scatter over the toasted walnuts, and finish with a 10 ml olive oil drizzle before serving.