Name: Spinach Borani
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1/4 cup (60 ml) olive oil, butter, ghee, or any other cooking oil of your choice (see notes); 1 small yellow or white onion (about 4 ounces; 115 g), very thinly sliced; 1 pound (450 g) baby spinach leaves (see notes); 2 cups plain full-fat regular or strained yogurt (16 ounces; or 454 g)(see notes); 3 cloves of garlic, minced; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Ingredients

8 serv.

1/4 cup (60 ml) olive oil, butter, ghee, or any other cooking oil of your choice (see notes)
1 small yellow or white onion (about 4 ounces; 115 g), very thinly sliced
1 pound (450 g) baby spinach leaves (see notes)
2 cups plain full-fat regular or strained yogurt (16 ounces; or 454 g)(see notes)
3 cloves of garlic, minced
1 1/2 teaspoons freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Instructions

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1 Line a large plate with paper towels and set aside. In an unheated large stainless steel skillet, combine oil, butter, or ghee and sliced onions. Cook, over high heat, stirring frequently, until mixture begins to bubble, 2 to 3 minutes. Reduce heat to medium and continue cooking, stirring frequently, until onion is pale yellow, 5 to 6 minutes. Continue cooking, stirring constantly, until onion is light golden brown, 1 to 2 minutes. Using a slotted spoon, quickly transfer fried onions to prepared plate. Don't discard excess oil in skillet.
2 Add about 1/4 of spinach to oil in skillet, cook over medium heat, stirring occasionally, until spinach just begins to wilt, about 1 minute.
3 Add another 1/4 of spinach on top of cooked spinach. Cook, stirring occasionally, until new spinach portion is wilted, about 1 minute more. Continue with remaining two spinach portions; continuing to pile the portions on top of each other.
4 Continue to cook spinach, stirring occasionally, allowing it to cook gently in its own liquid, until most of the moisture has evaporated, about 5 minutes.
5 Continue cooking spinach leaves, stirring occasionally, until they are just beginning to toast and char, about 10 minutes.
6 Off heat, stir in about 3/4 of the previously fried onions into spinach. Let cool in skillet for 30 minutes.
7 Stir in yogurt, garlic, pepper, and salt, cooled spinach-onion. Mix well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Transfer to a serving bowl and top with remaining crispy onions. Serve with flatbread or crackers for scooping or as a side with grilled meats, rice dishes, kookoo-sabzi , or kotlets .