Slow-Cooked Spinach With Cilantro & Dill (Afghan Sabzi) Recipe

Name: Slow-Cooked Spinach With Cilantro & Dill (Afghan Sabzi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 2 bunches Green Onions (2 Bunches Should Be About 14 Onions), Chopped (use Entire Onion, White And Green Parts); 2 pounds Frozen, Chopped Spinach (not Defrosted); 1 Tablespoon Dried Dill; 2 teaspoons Ground Coriander; 2 dashes Cayenne Pepper; 1/4 cups Water (plus More As Needed); 1/2 cups Chopped Fresh Cilantro; 1/2 teaspoons Ground Black Pepper; 1 teaspoon Salt; 1-1/2 Tablespoon Fresh Lemon Juice; 1 cup Non-Fat Greek Yogurt; 4 pieces Warm Pita Or Naan Bread

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
2 bunches Green Onions (2 Bunches Should Be About 14 Onions), Chopped (use Entire Onion, White And Green Parts)
2 pounds Frozen, Chopped Spinach (not Defrosted)
1 Tablespoon Dried Dill
2 teaspoons Ground Coriander
2 dashes Cayenne Pepper
1/4 cups Water (plus More As Needed)
1/2 cups Chopped Fresh Cilantro
1/2 teaspoons Ground Black Pepper
1 teaspoon Salt
1-1/2 Tablespoon Fresh Lemon Juice
1 cup Non-Fat Greek Yogurt
4 pieces Warm Pita Or Naan Bread

1
In a large deep saute pan or pot heat the oil on medium-high and saute the onions until tender and wilted, about 6 minutes. Drop the heat to medium, add the frozen spinach, dill, coriander, cayenne pepper and water, and stir. Cook the spinach mixture for 20 minutes, stirring regularly. If the pan dries out, add more water, a tablespoon or two at a time.
2
Then add the cilantro, black pepper, salt, and lemon juice. Stir and continue to cook another 10 minutes until the spinach is dark and the texture is sort of creamy. Remove from heat.
3
Serve the spinach in a bowl with yogurt and warm pita or naan bread on the side.
4
Adapted from a recipe by Humaira Ghilzai of Afghan Culture Unveiled.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 2 bunches Green Onions (2 Bunches Should Be About 14 Onions), Chopped (use Entire Onion, White And Green Parts), 2 pounds Frozen, Chopped Spinach (not Defrosted), 1 Tablespoon Dried Dill, and more.

Yes, Slow-Cooked Spinach With Cilantro & Dill (Afghan Sabzi) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Spinach With Cilantro & Dill (Afghan Sabzi)

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