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 Iran. I first tasted borani years ago at the home of a Persian family whose children studied with mine.
Borani is a simple but elegant dish: a layer of seasoned thick yogurt topped with freshly sautéed vegetables such as spinach or fennel, or roasted root vegetables like beets and butternut squash, then finished with nuts and saffron water. It has earned a place in my heart and may even have nudged raita aside.
What I love about borani is not only how many vegetables you can pile on top, but also the smidgen of saffron water, which adds a lovely sparkle of flavor. Don’t mix it all together before eating. Instead, let each bite bring the layers together in your mouth for a burst of flavor.
Serve it with roasted chicken, grilled kebabs or warm sourdough bread.
