Borani Kangar (spear thistle dish, برانی کنگر) is a traditional Persian dish made with spear thistles, egg and some other ingredients. Borani is a Persian appetizer that is eaten by bread, commonly Lavash or Sangak. Garlic is the fellow ingredient of all Persian Boranies. Moreover, all the Boranis are usually served with yoghurt. Kangar (spear thistle), spinach, and Kadoo are thee most famous Boranis in Persian cuisine. According to historians, Iranians named this food Borani after the name of Booran, Iranian queen in Hakhamaneshian age. In some regions, they call this food Mast o Kangar or Mast o Kadoo instead of Borani. Borani Kangar is very popular in Azerbaijan areas, and this food is prevalent in Tabriz. Iranian homemakers, clean and freeze the spear thistles in the spring and keep it to use in the winter.
Different types of Borani Kangar:
There are many kinds of Borani in Persian cuisine, including Borani Bademjan, Borani Kangar, Borani Esfeneaj, and Borani Kadoo. Borani Kangar doesn’t have many varieties. It is the one dish which is made by spear thistles, eggs, garlic and some spices. Nevertheless, changing some of the ingredients or increasing some spices or components can make a significant difference in the final taste. For example, in some regions, they may make it with yoghurt and no eggs. In the other areas, they make it with eggs and serve it with yoghurt.
Important Nutrition Facts:
Borani Kangar has about 140 kcal per 100 gr. You should note that, since all the Boranis are served and eaten by bread, you should add the calories of the bread, too. Each 100 gr of Borani Kangar contains 12.49 gr carbohydrates, 8.23 gr protein, and 7.28 gr fat. Moreover, it has 2.17 mg vitamin E, 15.04 mg vitamin C, 35.48 mg vitamin B4, and 2.20 mg vitamin B3. it also has 36.43mg calcium, 50.10 mg magnesium, 107.98 mg phosphor, 386 mg potassium, and 544mg sodium. It is a food that is very rich in nutrition, and many nutritionists recommend using it because of its vitamins and minerals.
Borani Kangar is an entirely vegetarian dish. It includes spear thistle, garlic and eggs and yoghurt as the main ingredients, which have all vegetable sources. However, as a vegan, you need to omit or replace the eggs or the yoghurt, if there are any in the recipe.
Serving style of Borani Kangar:
Boranies are categorized under Persian appetizers. However, Iranians serve them as the main course for dinner or lunch, to. Moreover, it can be a great choice of brunch or evening meal for casual gatherings. Always some bread, such as Lavash, Taftoon, or Sangak, is served next to Borani Kangar. A bowl of yoghourt is either added to the dish or served next to it. Sabzi Khordan, Torshi (Persian pickles) and some salads such as Salad Shirazi are the other side dishes. All kinds of beverage are welcomed next to Borani Kangar. You can serve it with Cola, water, Sharbat or wine. Nevertheless, like many other Persian dishes, Doogh (Persian yoghurt drink) best accompanies this food.
What are the ingredients of Borani Kangar?
The main ingredient is spear thistle, which is freshly available in the spring. Iranians freeze it for winter uses. Another component which is primary in cooking this food is garlic. You can either use dried garlic, ground garlic, or fresh garlic. In some recipes, you need yoghurt, and in some others you need eggs. I recommend you to add eggs and serve yoghurt while eating. Vegetable oil, some spices such as salt and pepper and brewed saffron are the other ingredients, and you need to prepare for cooking this food. Moreover, it would be best if you had pieces of bread to serve this food with it. Lavash, Taftoon, or any other flatbread can be the right choice.
How to cook Borani Kangar?
To cook Borani Kangar, first, you need to clean and wash the spear thistles. Then it would be best if you chopped them, or mince them. A
fterwards, you saute the spear thistles with some vegetable oil or butter. Then add garlic to them. Add spices, such as salt and pepper and saffron. Finally, add the eggs and cook it until it is thoroughly cooked. You can also add fried eggs separately as a topping or garnish. You can also use fried onions instead of vegetable oil for sauteeing. Then serve the Borani with bread and yoghurt.
This recipe is adequate for four people. The preparation time is about 30 minutes, and the cooking time is 30 minutes. It would be best if you prepared some bread to serve this food with it.
- 4 cups chopped spear thistle
- ½ cup minced garlic
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon brewed saffron
- 4 eggs
- Clean and wash the spear thistles and chop them
- Pour the vegetable oil into a pan
- Saute the spear thistles with garlic in the oil
- Add salt and pepper
- Add saffron
- After 30 minutes that spear thistles are softened thoroughly add the eggs and cook until the eggs completely fries.
- For a more delicious taste, you can use 10 oz butter instead of oil
- You can either mix the eggs or serve it as a garnish
- Lavash is the best bread to serve with Borani Kangar