The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Borani-ye esfenaj (spinach, turmeric and golden raisin dip)

"Borani are a kind of yoghurt 'salad' or side dish and they are made with endless different vegetables and herbs. This is a particularly brilliant combination - serve it as an accompaniment to grilled or roast lamb, spread it onto little toasts or flatbread as a pre-dinner nibble or serve it as a dip with fresh vegetables."

You'll need

2 scant tbsp golden raisins, roughly chopped 1 tbsp olive oil 2 large shallots, finely chopped ¼ tsp ground turmeric 250 gm spinach leaves 200 gm thick natural yoghurt Squeeze of lemon juice


  • 01
  • Soak the golden raisins in a little warm water for 15 minutes, then drain.
  • 02
  • Heat the oil in a heavy-based frying pan over a medium heat. Fry the shallots until soft and translucent (6-8 minutes). Stir in the turmeric and golden raisins and fry for another 2-3 minutes. Remove from the heat and leave to cool.
  • 03
  • Bring a large saucepan of salted water to the boil and blanch the spinach for 20 seconds (see cook’s notes p226). Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Chop the spinach finely, then mix into the yogurt. Season to taste and add lemon juice.
  • 04
  • To serve, mound the spinach and yoghurt into a small bowl and spoon the turmeric, shallot and golden raisin mixture over the top. Alternatively, mix it all together.

Note Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Nov 2010

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.