Sabse Borani (Spinach & Yogurt Dip)2013-02-26
- Yield : 2-3 cups
- Prep Time : 60m
- Cook Time : 10m
- Ready In : 1:10 h
This delicious Afghan dip combines creamy yogurt with spinach and garlic. Use it with Noni Afghani, our flatbread recipe.
- 1 cup yogurt (drained)
- 4 cup fresh spinach leaves (chopped)
- 1 medium onion (thinly sliced)
- 2 cloves garlic (crushed or minced)
- 2 tbsp oil
Yogurt: First, drain the yogurt for 60 minutes by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. (Some people place in a coffee filter or paper towel.)
Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted. Drain and squeeze out excess water. In a large skillet, cook onion in oil until soft, add garlic for one minute, then add spinach. Cook for 2 more minutes.
Assemble: When cool, combine the spinach with yogurt. Add salt and hot pepper flakes to taste. Turn into a bowl and serve with hot naan (a round flatbread) or toasted pita chips. You can also serve chilled.
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