I made this dip for Book Club when we read A Thousand Splendid Suns. I also made this Afghan fudge for that night. It was fun trying both recipes. This dip is pretty healthy- and I actually accidentally bought watercress instead of spinach, and it was still really good! I tasted the watercress raw and didn't like it at all, but it's cooked down a bit for this dip and it was perfect.
The yogurt is nice and thick because you drain it. I used regular, full-fat, plain yogurt for this recipe, not Greek. I made it again a few nights later though, and did use Greek, un-drained, and it was perfect as well. So use whatever is handy. The onions and garlic combine with everything to really create wonderful flavors in this dip- we had it with toasted naan bread and crackers.
Afghan Spinach & Yogurt Dip- Sabse Borani
adapted from Lit Lovers
1 cup yogurt, measured after draining- directions in recipe4 cup fresh spinach or watercress leaves (chopped)
1 medium white onion (thinly sliced)
2 cloves garlic (crushed or minced)
2 tablespoons olive oil
salt, to taste
hot pepper flakes, to taste (I omitted)
1. Yogurt: First, drain about 2 cups of yogurt for 60 minutes to overnight 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 set over a colander over a bowl- this is easier and the method I usually use.)
2. Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted. Cool. 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.
3. 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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