Borani Esfanaj (Spinach Salad)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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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.