Best 3 Spinach Yogurt Dip Sabse Borani Makes 2 3 Cups Recipes
In the realm of delectable appetizers and side dishes, few can rival the vibrant flavors and textures of Spinach Yogurt Dip, also known as Sabse Borani. Originating from the vibrant culinary traditions of Afghanistan, this delightful dip captivates taste buds with its harmonious blend of fresh spinach, creamy yogurt, tangy lemon juice, aromatic herbs, and a hint of garlic. As you embark on this culinary journey, you'll discover not just one, but a collection of irresistible Sabse Borani recipes, each offering a unique twist on this classic dish. From the traditional Afghan recipe to variations featuring roasted eggplant, tangy sumac, or refreshing mint, these recipes cater to diverse palates and dietary preferences. Prepare to tantalize your taste buds with this symphony of flavors, perfect for gatherings, potlucks, or simply as a delightful accompaniment to your favorite meals.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE SPINACH YOGURT DIP
Steps:
- Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.
- Sauté the garlic with the oil over medium-low heat. Add the spinach and stir for a few minutes. This allows more water to evaporate as you don't want it to be too mushy.
- Let it cool off for a few minutes, then squeeze out any excess water.
- Mix the greek yogurt with the spinach. When ready to serve this spinach dip, sprinkle with dried mint and crushed walnuts and drizzle a bit of olive oil. Add toasted pita bread. Enjoy!You can refrigerate for up to 3 days in an airtight container.
Nutrition Facts : ServingSize 1 Side, Calories 210 kcal, Carbohydrate 8 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 99 mg, Fiber 3 g, Sugar 3 g
SPINACH & YOGURT DIP SABSE BORANI (MAKES 2-3 CUPS)
Categories Condiment/Spread Appetizer Yogurt
Number Of Ingredients 5
Steps:
- 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.
BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Provided by Naz Deravian
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
- Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
- To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.
Tips:
- Choose fresh, tender spinach for the best flavor and texture.
- Wash the spinach thoroughly to remove any dirt or grit.
- Use a food processor or blender to quickly and easily chop the spinach.
- If you don't have a food processor or blender, you can finely chop the spinach by hand.
- Be sure to drain the spinach well before adding it to the dip, to prevent it from becoming watery.
- Use a good quality yogurt for the best flavor.
- Season the dip to taste with salt, pepper, and cumin.
- Serve the dip immediately or store it in the refrigerator for later.
- Garnish the dip with fresh herbs, such as mint or cilantro, for a pop of color and flavor.
Conclusion:
This spinach yogurt dip, also known as Sabse Borani, is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or side dish. With its simple ingredients and easy preparation, this dip is a great addition to any menu. The combination of spinach, yogurt, and spices creates a flavorful and creamy dip that is sure to please everyone. Whether you're hosting a party or just looking for a healthy and tasty snack, this spinach yogurt dip is a perfect choice.
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