Spinach Borani
for 4 people
Cooking Time: 25-30 minutes
½ kg spinach
1 cup water + 1 teaspoon salt (spinach to boil)
1 tablespoon clarified butter
1 onion (chopped edible)
2 cups of broth (hot)
1 tea spoon salt
½ cups of rice or bulgur
1 measure of garlic yoghurt
On top
½ cups butter
Together:
Tandoori bread
Clean the spinach, wash it, chop it. Boil boiling water, put spinach, boil for 5 minutes, sieve.
Put the oil in the pot, add the onion, and fry the onions until they get yellow. Add broth, salt, half boiled spinach, rice or bulgur. When it starts to boil, take it to very light fire, cook rice for 15-20 minutes until soften. Rest for 10 minutes.
When the boiling is over, mix with garlic yogurt. Arrange the plate, add oil on it and serve.
“"Dawn age, an excited voice came to me; A beautiful smell comes from the floor, the burning ".Mevlana.Divan-ı Kebir 4, p: 120-b: 1059.
Borani is a special dish for eastern countries. According to legend, it takes its name from color and view in the pearl, green carpet in dowry of Boranduht, the wife of Khalif Memun. Although it is made from every vegetable in Anatolia, the most suitable one is rice and spinach. In Konya, bulgur is also widely used in boran. All kinds of boran are made of rice or bulgur, as in the description of cowpea boran.
Borani can also be made with meat, in which case the spinach is cooked with meat. Then, it is blurred with garlic yogurt, and the oil is added on top
