Persian spinach and yoghurt dip
Servings: 4 (to 8)
- 1 tbsp olive oil
- 4 large cloves garlic (crushed or minced)
- 400 g baby spinach (roughly chopped)
- 500 g Greek Yoghurt
- Juice of half a lime
- Salt and Pepper (to taste)
- Drizzle of olive oil and nigella seeds for topping / garnish
Take a large frying pan, add the olive oil and place on a medium heat. After a minute add the garlic and stir untill the aromas are released. Then add the spinach and stir until wilted and it is coated in the garlic infused olive oil. Remove from the heat and place the spinach in a colander over a bowl to drain excess liquid and to cool. Allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
Place the spinach in a serving bowl, add the Greek yoghurt and mix. Add the juice of half a lime and season with salt and pepper.
Drizzle a little olive oil on top of the borani and sprinkle some nigella seeds as a garnish. Serve with the spicy halloumi pasties or as an appetiser or as part of a mezze-style spread with flat-breads (or anything else you want to dip into it).