Recipe - Sabse Borani (Spinach Yogurt Dip)

This recipe needs liquid to be removed from the yogurt either by using a cheese cloth or a coffee filter. Surprisingly, I've never used a cheese cloth in my cooking, but I had a cheese cloth hanging around, which was great.  I'm sure the coffee filter method would have been sufficient, but the yogurt strained with the cheese cloth had a great consistency.

This was awesome with the Noni Afgani but would be good with chips or anything.  I made it early in the day and was prepared when my guest arrived.  It does need to set for awhile so take that into account when preparing

I will definitely make this again.

Total time: 2 hours
Active time: 30 to 40 minutes (divided within the 2 hours)

Sabse Borani

Ingredients:

• 1 1/2 cups full fat Greek yogurt
• 4 cups fresh spinach
• 1 medium onion, thinly sliced
• 2 T vegetable oil
• 2 T minced garlic

Directions:

1. Drain the yogurt by placing in a cheese cloth or coffee filter over a colander for 1 hour.  Meanwhile, continue with the next steps
2. Saute onion and garlic until the onion is browned, about 10 minutes
3. Rinse and chop the spinach.
4. Saute until spinach is wilted.  Immediately remove from the heat
5. Let the spinach mixture cool in the fridge.  Once cool, combine with the yogurt and let set in the fridge at least a half hour before serving with Noni Afgani or pita chips.

References:

• http://dishingwithdish.blogspot.com/2013/11/afghan-spinach-yogurt-dip-sabse-borani.html
• http://www.tarasmulticulturaltable.com/noni-afghani-afghan-flat-bread-with-sabse-borani-spinach-yogurt-dip/