Afghan Spinach Appetizer Dip Recipes

SABZI (SPINACH AND LAMB STEW)

Steps:

• In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
• Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
• In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
• Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
• Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

AFGHAN SPINACH APPETIZER DIP

Steps:

• Wash the spinach several times to remove any sand, and finely chop.
• Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
• Add the spinach and boil over high heat for five minutes.
• Drain.
• In a large frying pan, over medium-high heat, put the oil and onion.
• Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
• Add the cooked spinach and cook for 5 more minutes.
• Turn off heat and let cool.
• In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
• Refrigerate overnight.
• The mixture needs to sit for a while in the fridge so that the flavors can marry.
• Serve with pita bread or naan.