A simple dip by Saima Khan

About Saima Khan & The Hampstead Kitchen

From Wall Street to cooking for the Obamas and global leaders, my 12-year culinary journey with The Hampstead Kitchen has evolved from a London kitchen table start-up into an established international private dining company. With clients across London, Norfolk, the Suffolk border and beyond, we've built our reputation by creating bespoke experiences — from intimate Hampstead homes to royal palaces and prestigious international venues.

Now based on Norfolk's stunning Kelling Estate, I've fallen in love with the county’s incredible local produce and welcoming food community, which has inspired us to expand our operations here.

My connection to Norfolk began during my search for a new barn when I discovered Natural Norfolk Living — I was immediately impressed by their exceptional botanical candles and sustainable approach. Now settled here, with all my household products replaced by NNL favourites like the Wild Fig & Gardenia candles, I hosted Bella at my inaugural summer solstice dinner, themed around the kindness and generosity this community has shown me.

As our Norfolk branch grows, we’re launching exciting new ventures: a private members' dining club, cooking and tablescaping workshops, and collaborations with local businesses, estates, and vineyards. This “Obama Dip” — nicknamed by Michelle Obama herself — has become a sensation with our Norfolk guests, and I’m thrilled to showcase it at the North Norfolk Food & Drink Festival this August.

Watch this space!

Saima Khan, founder of The Hampstead Kitchen - established 2013, now with operations across London, Norfolk and beyond. Follow @hampsteadkitchn www.thehampsteadkitchen.com

The Obama Dip (aka Booraniyeh Esfenaj)

Caramelized Onions & Spinach with Rose Dust

This is such a simple dip, but so versatile. It got its nickname when we served it at The White House for the former president and his wife. We were later contacted by their chef for the recipe, and I’m told it’s now made in their home at least once a week.

We’ve cooked this for so many clients and added it to our Mediterranean menu, as it pairs beautifully with most dishes. It’s a hit with everyone — great as a mezze dip or as an accompaniment to chicken, lamb, or fish. I even add a dollop to a warm ratatouille soup!

Booraniyeh are usually made with yogurt mixed with a single cooked vegetable — be it spinach, beetroot, courgette, or aubergine. This recipe is for the spinach version, and it stores quite well in an airtight container for up to 3 days.

Sometimes it’s the simplest dishes that make the greatest impact. We hope you enjoy making this for your guests too.

Ingredients:

• 1 small white onion

• 2 garlic cloves, finely chopped

• 600g fresh spinach

• 500g Greek yogurt

• 1 tsp cumin, freshly ground

• 1 tsp salt

• ½ bunch fresh dill, coarsely chopped

• Dried rose petals & dill, to garnish

• Drizzle of virgin olive oil

Method

1. Steam the spinach for 2 minutes, then set aside to cool and drain thoroughly.

2. Meanwhile, sauté the onions in a frying pan until translucent.

3. Add the minced garlic towards the end of cooking the onions — just for 30 seconds or so to infuse.

4. In a mixing bowl, combine the yogurt with the sautéed onions and garlic. Add salt, cumin, and mix well.

5. Squeeze out all excess water from the spinach and chop roughly.

6. Fold the spinach into the yogurt mixture along with the chopped dill. Mix well.

7. Transfer to a serving dish and drizzle with a little olive oil.

8. Garnish with dried rose petals or extra chopped dill.

Serve with warm bread — preferably Lavaash bread, which you can find at most local Middle Eastern grocery stores in London.

Enjoy! I know what I’ll be making this weekend.

Talk soon,

B x