The Obama Dip: A Saima Khan recipe

A persian spinach & caramelised onion dip

15 minutes | Serves: 6-8 people

This elegant yet simple Middle Eastern dip earned its nickname after becoming a weekly staple in the Obama household following a White House event.

The traditional Persian dish, known as Booraniyeh Esfenaj, combines thick yoghurt with sautéed vegetables, creating a versatile accompaniment that pairs beautifully with Mediterranean cuisine.

Perfect as part of a mezze spread or alongside grilled meats and fish, this dip showcases how the simplest combinations often create the most memorable flavours.

The dish keeps well for three days when refrigerated in an airtight container.

Ingredients

• 500g Greek yoghurt
• 600g fresh spinach
• 1 small white onion
• 2 garlic cloves, finely chopped
• 1 teaspoon freshly ground cumin
• 1 teaspoon salt
• ½ bunch fresh dill, coarsely chopped
• Extra virgin olive oil, for drizzling
• Dried rose petals and additional dill, for garnish

Instructions

1. Steam the spinach for 2 minutes. Drain thoroughly and set aside to cool.
2. Sauté the onion in olive oil until translucent and lightly caramelised.
3. Add the garlic to the onions and cook for 30 seconds until fragrant. Remove from the heat.
4. In a large bowl, combine the yoghurt with the onion-garlic mixture, cumin and salt.
5. Squeeze excess water from the cooled spinach, roughly chop, and fold into the yoghurt mixture.
6. Stir in the chopped dill.
7. Transfer to a serving dish, drizzle with olive oil, and garnish with the dried rose petals and dill.