Sabse Borani (Fried Spinach with Yoghurt) is a traditional Afghan recipe for a classic dish or accompaniment of onion, garlic and spinach leaves that are fried and finished with yoghurt. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Fried Spinach with Yoghurt (Sabse Borani).
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Ingredients:
300g fresh spinach leaves, chopped
1 medium onion, thinly sliced
2 garlic cloves, minced
2 tbsp olive oil
250ml plain yoghurt, lightly drained
salt and freshly-ground black pepper, to taste
Method:
Place the yoghurt in a fine-meshed sieve lined with muslin or cheesecloth and set aside to drain for 60 minutes (alternatively, you can drain in a coffee filter).
When the yoghurt has drained, wash and chop the spinach. Transfer the still damp spinach to a saucepan, cover and cook until wilted. Take off the heat, drain, then squeeze out any excess water.
Now heat the oil in a frying pan. Add the onion and cook over low heat for about 8 minutes, or until golden. Add the garlic and fry briefly then stir in the spinach and cook, stirring frequently, for about 2 minutes further.
Take aside and allow to cool. Turn the spinach mixture into a bowl then stir in the yoghurt. Season to taste with salt and black pepper then serve.
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