Khorak-e Esfanaj va Konjed (خوراک اسفناج و کنجد) — Persian Sesame Garlic Spinach
A quick Persian-style spinach sauté finished with toasted sesame, garlic, and a glossy sesame-soy glaze. Balanced with a touch of sugar, it’s aromatic, nutty, and vibrant—ideal as a fast side for rice, kebabs, or fish.
Printable Recipe Card
Servings: 4 · Total: 25 min · Difficulty: easy
Ingredients (quick list)
- 450 g Fresh spinach, washed and dried (Trim tough stems; baby spinach works best)
- 60 ml Water (For wilting spinach quickly without scorching)
- 30 g Sesame seeds (White or hulled; toast until fragrant)
- 15 ml Sesame oil (Toasted sesame oil for deeper aroma)
- 12 g Garlic, finely minced (About 3 medium cloves)
- 15 ml Soy sauce (Use regular; choose gluten-free tamari if needed)
- 4 g Granulated sugar (Balances the soy and garlic)
- 2 g Fine sea salt (Adjust to taste; soy sauce adds saltiness)
Steps (summary)
- Prepare the spinach: wash thoroughly, spin or towel-dry well, and trim any thick stems. If leaves are large, roughly chop into…
- Toast the sesame: set a large skillet over medium heat (about 175–190°C surface temperature). Add sesame seeds and toast 2–4 mi…
- Build the aromatic base: return the skillet to medium-low heat. Add sesame oil, then add minced garlic and stir 20–40 seconds u…
- Wilt the spinach: add spinach to the skillet in 2–3 batches, tossing each batch for 20–30 seconds to coat in the garlicky oil.…
- Glaze and finish: add soy sauce, sugar, and salt, then stir vigorously for 45–60 seconds to coat the spinach and reduce any liq…
Cultural Background
Spinach-based sides are common in Persian home cooking, often served alongside rice and grilled dishes to add color and balance. Sesame and sesame oil reflect long-standing trade connections that helped spread pantry staples and flavor preferences across West and Central Asia.
Equipment
💡 Tips
- Dry spinach well before cooking to avoid a watery finish; moisture on the leaves can dilute the glaze.
- Toast sesame seeds separately and remove from the pan; they can burn quickly once fragrant.
- For a less salty result, start with 10 ml soy sauce and add the remaining 5 ml only if needed after tasting.
- If your skillet is small, cook spinach in batches and combine at the end so it sautés rather than steams.
⚠️ Common Mistakes
❌ Burning the garlic
💡 Why: Garlic cooks fast in oil; high heat or long sautéing turns it bitter and harsh.
✅ Fix: Use medium-low heat, stir constantly, and add spinach quickly; if garlic starts to color, lower heat immediately and add a splash of water.
❌ Ending up with watery spinach
💡 Why: Wet leaves and overcrowding cause steaming; the glaze becomes diluted and doesn’t cling.
✅ Fix: Dry spinach thoroughly, use a wide pan, and cook in batches if needed; reduce uncovered for 1–2 extra minutes to evaporate liquid.
❌ Over-toasting sesame seeds
💡 Why: Sesame continues browning from residual heat and can turn bitter quickly.
✅ Fix: Toast just until fragrant and pale golden, then immediately transfer to a cool bowl; add back only at the end.
🧊 How to Store
Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat for 2–3 minutes, or microwave in 30-second bursts. The sesame aroma is best on day 1; avoid freezing (spinach becomes watery).
📅 Make Ahead
Toast sesame seeds up to 7 days ahead and store airtight at room temperature. Mince garlic up to 24 hours ahead and refrigerate. Cook the dish up to 1 day ahead; reheat gently and add 1–2 teaspoons water if it looks dry.
🍽️ Pairs Well With
- Steamed basmati rice or saffron rice
- Grilled chicken or koobideh-style kebabs
- Pan-seared fish with lemon
- Flatbread
- yogurt
- and a simple cucumber-tomato salad
Regional Variations
- Northern Iran (Caspian-influenced home cooking)Often finished with a brighter, tangier note (such as a squeeze of citrus) and served alongside fish and herb-heavy meals; the greens may be cooked slightly less for a fresher bite.
- Tehran-style modern home kitchensCommonly made as a fast weeknight side with a slightly sweeter soy-sesame glaze and a more pronounced toasted sesame aroma, served warm or at room temperature with rice and grilled meats.
Ingredients
- 450 gFresh spinach, washed and dried (Trim tough stems; baby spinach works best)
- 60 mlWater (For wilting spinach quickly without scorching)
- 30 gSesame seeds (White or hulled; toast until fragrant)
- 15 mlSesame oil (Toasted sesame oil for deeper aroma)
- 12 gGarlic, finely minced (About 3 medium cloves)
- 15 mlSoy sauce (Use regular; choose gluten-free tamari if needed)
- 4 gGranulated sugar (Balances the soy and garlic)
- 2 gFine sea salt (Adjust to taste; soy sauce adds saltiness)
🔄 Substitutions
- Soy sauce→ Tamari (gluten-free)
- Fresh spinach→ Frozen chopped spinach, thawed and squeezed dry
- Sesame oil→ Neutral oil (sunflower/canola) + 5 g extra toasted sesame seeds
Instructions
- 1
Prepare the spinach: wash thoroughly, spin or towel-dry well, and trim any thick stems. If leaves are large, roughly chop into 5 cm pieces for even wilting. Measure all glaze ingredients ahead; this dish cooks quickly and can over-brown if you pause mid-sauté.
- 2
Toast the sesame: set a large skillet over medium heat (about 175–190°C surface temperature). Add sesame seeds and toast 2–4 minutes, stirring constantly, until lightly golden and very fragrant. Immediately transfer seeds to a small bowl to stop carryover browning; set aside.
- 3
Build the aromatic base: return the skillet to medium-low heat. Add sesame oil, then add minced garlic and stir 20–40 seconds until fragrant but not colored. Keep the garlic moving; if it browns, it will taste bitter and dominate the spinach.
- 4
Wilt the spinach: add spinach to the skillet in 2–3 batches, tossing each batch for 20–30 seconds to coat in the garlicky oil. Pour in 60 ml water, cover, and steam-wilt for 2 minutes. Uncover and toss for 1–2 minutes until the leaves are tender and bright green.
- 5
Glaze and finish: add soy sauce, sugar, and salt, then stir vigorously for 45–60 seconds to coat the spinach and reduce any liquid to a glossy sheen. Turn off the heat, fold in the toasted sesame seeds, and rest 1 minute. Serve warm or at room temperature.
🪪 Recipe Passport
Cultural Background
Spinach-based sides are common in Persian home cooking, often served alongside rice and grilled dishes to add color and balance. Sesame and sesame oil reflect long-standing trade connections that helped spread pantry staples and flavor preferences across West and Central Asia.
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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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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