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

• 0.25 tspSaffron threads (crushed)
• 2 tbspBoiling water (for blooming saffron)
• 200 gYellow onion (finely diced)
• 2 tbspExtra virgin olive oil (divided)
• 1 tspSea salt (divided, plus more to taste)
• 0.5 tspFreshly cracked black pepper (plus more to taste)
• 12 gGarlic (3 large cloves, finely grated or minced)
• 400 gFresh baby spinach (washed and well-drained)
• 1.5 tspDried mint (rubbed between fingers to release aroma)
• 450 gThick Greek yogurt or labneh (cold; use full-fat for best texture)
• 50 gToasted walnuts (roughly chopped)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads in a small bowl, then pour over 2 tablespoons boiling water. Cover and let steep for 10 minutes to develop color and aroma. Keep it warm at room temperature while you prepare the spinach base so it disperses evenly later.

2. 2

   Caramelize the onion: heat 1 tablespoon olive oil in a wide skillet over medium heat. Add diced onion with 1/2 teaspoon salt and cook 12–15 minutes, stirring often, until deeply golden and sweet. Lower the heat if it browns too fast; slow caramelization prevents bitterness.

3. 3

   Add garlic and build aroma: stir in the grated garlic and cook 45–60 seconds over medium-low heat until fragrant, not browned. Add black pepper and dried mint, stirring for 15 seconds to toast the mint lightly. This brief toasting deepens the herbal aroma without burning.

4. 4

   Wilt and dry the spinach: add spinach in 2–3 batches, stirring each batch until wilted before adding more. Cook 5–7 minutes total, until the pan looks mostly dry and the spinach is tender. If liquid pools, increase heat to medium-high for 1–2 minutes to evaporate.

5. 5

   Cool the spinach mixture: transfer the spinach-onion mixture to a plate or shallow bowl and spread it out. Let cool 10–15 minutes until just warm or room temperature. Cooling is essential so the yogurt stays thick and does not split or become watery when mixed.

6. 6

   Mix the borani: in a serving bowl, whisk the yogurt/labneh with the remaining 1/2 teaspoon salt. Fold in the cooled spinach mixture, then drizzle in the bloomed saffron (including its liquid) and gently stir to marble or fully blend, depending on your preferred look.

7. 7

   Chill and finish: cover and refrigerate for at least 30 minutes (or up to 12 hours) for flavors to meld. Before serving, drizzle with 1 tablespoon olive oil and scatter toasted walnuts on top. Taste and adjust salt and pepper; serve cool, not icy cold.