Add Yahoo as a preferred source to see more of our stories on Google. Spinach borani from Anita Jaisinghani (Amina Malik/Contributor) Just like the ubiquitous raita of India, many Middle Eastern ...

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the ...

Spinach, yogurt, and candied barberries combine for this creamy and savory dip popular in Iranian, Persian, and Turkish cuisines. Nasim Alikhani is a chef, cookbook author, and restaurateur who ...

No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint. By Mia Leimkuhler It ...

Borani is a popular cold Iranian appetizer that’s made with two healthy powerhouse ingredients: yogurt and a vegetable (in this case it’s spinach). Sometimes this dish is made with nothing more than ...

A soupy, substantial version of a classic Persian chard and yoghurt dip, bulked up with beans and crowned with a crisp garlic and brown butter topping I am emphatically not a dip person (see also: ...

The Persian dishes called borani are a genius combination of cooked vegetable and thick drained yogurt. They are generally topped with fried onions, and often with a scattering of lightly toasted ...

Just like the ubiquitous raita of India, many Middle Eastern cultures have cooling, aromatic yogurt dishes served alongside meals: labneh in Lebanon, dried yogurt in Jordan and the delicious borani in ...