Thursday, September 16, 2010

International Cuisine: Sabse Borani

I know, I know,  I said it would be market fresh but a girl can change her mind, right? My boys and I made this yummy dish last week during our study of Afghanistan. I found the recipe online and we all loved it! I served it on naan and as much as I would love to impress you and say that I made the wonderful onion naan, it would be a lie....it was a mix. There, I admitted it. :) It worked out great and since my kiddos were helping, it made the process more age appropriate for them. Perhaps the making of naan from scratch will occur one of these days. In the mean time, this was easy and fabulous.


Sabse Borani

Print This Recipe

4 cups fresh spinach leaves, chopped
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp. vegetable oil
1 cup lightly drained plain yogurt (drain about 1 hr - easiest method is to place the yogurt in a coffee filter and let stand)

Place damp spinach in a skillet and cook until wilted (can cover). Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. Season with salt and pepper.

Delicious! We love it on the naan - kind of  like a pizza!