Borani and esfenaj

All dishes called Borani are based on yogurt and their origin dates back to Sassanide (224-651 AD), at the time of Queen Pourandokht, who used to be prepared by the chef of Corte, simple dishes based on yogurt and vegetables. Inspired by its name, these dishes were called Pourani, which over time became Borani.

INGREDIENTS FOR PEOPLE 4

• 2 tablespoons of oil or butter
• 2 finely cut onions
• 2 crushed cloves of garlic
• 1,2 kg of washed and chopped fresh spinach (or 350 g of frozen spinach)
• 350 mi of whole white yogurt
• Salt and pepper
To garnish:
• 1 / 2 teaspoon of powdered and dissolved saffron pistils in 1 hot water spoon
• 1 spoon of dried rose petals

PREPARATION

Heat the oil or butter in a large skillet over medium heat. Add the onions and garlic and fry for 15 'until the onions are golden and soft. Add the spinach, cover and continue cooking for at least 10 'until the spinach is cooked too. Remove from heat and let cool. Put the vegetables in the serving dish, add the yogurt, salt and pepper. Keep in the refrigerator for some time (from 20 'to 8 hours maximum) before serving. Garnish with saffron-flavored water and rose petals. Serve with kabab bread.