Clean up the fresh spinach leaves, but don’t remove the stems.
Grab a medium pot and pour the spinach in it. Cove it and let it cooks until slightly wilted and its water absorbed and evaporated.
Meanwhile, peel the onions and garlic. Slice onions and smash garlic.
Pour vegetable oil in a large frying pan and add the sliced onions and garlic and saute them until they turn to golden.
After sauteing the onions and garlic, add cook spinach, salt, turmeric, and pepper and stir them and let it cook for some more minutes.
Let them cool to some extent at room temperature.
Mix plain low-fat drained yogurt and chopped walnut and combine the mixture until it is completely smooth.
Pour your prepared Borani Esfenaj into the serving bowl.
Refrigerate it for almost 1 hour to chill.
Topping and decorating it with fried onion and extra walnut before serving.
Serve and enjoy it.