Borani Esfanaj (Spinach Salad)

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Course: Salad Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 750 gm. Spinach
  • 60 gm. onions, finely chopped
  • 15 ml. oil
  • 2 Cloves garlic, crushed
  • 10 gm. salt
  • 3 gm. freshly ground black pepper
  • 450 gm. yoghurt, nano dok (spice mix) for garnish.
  • To prepare the spice mix
  • 15-45 gm. Ghee
  • 5 gm. Turmeric powder
  • 8 gm. dried mint.

How to Make Borani Esfanaj (Spinach Salad)

  • Trim off roots and coarse stalks from the spinach.
  • Wash leaves well, discarding any discoloured and damaged ones.
  • Drain and shred coarsely. In a large casserole dish, heat oil on HIGH for 3 mins. Add onions to the oil and cook on HIGH for 3 mins.
  • Remove from the oven and add garlic, salt and pepper. Cool.
  • Place yoghurt in a mixing bowl and add spinach mixture.
  • Toss well and adjust seasoning. Serve at room temperature, garnished with nano dok (spice mix). To prepare the spice mix
  • Heat ghee in a small bowl on HIGH for 2 mins.
  • Stir in turmeric power and cook for 10 seconds until turmeric colours a golden brown.
  • Crush mint, add to the dish and stir. Let it stand for 5 mins.