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About this Recipe:
Spicy spinach and yogurt dip. For those who like it hot and spicy. Feel free to reduce the amount of spices for a milder taste. I found the original recipe in Najaf Darya-Bandari's cook book in Persian (Ketab-e mostatab-e ashpazi, az sir ta piaz).
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Main Ingredients:
Spinach: 1 package frozen (about 1 pound)
Yogurt: 3 cups
Ground cumin: 3 tsp
Cayenne pepper: 1 tsp
Ground fenugreek seed: 1 tsp*
Mustard seed: 1/2 tsp (use the paste if you can't find the seeds)**
Salt: 1/4 tsp (or to taste)
Vegetable oil: 1 tbsp
Directions:
1. Cook the frozen spinach according to the package instruciton. Drain the excess water completely.
2. Heat the oil in a frying pan over medium heat. Reduce the heat to low. Add ground cumin, cayenne pepper,
ground fenugreek seed and mustard seed, swril and mix for 10 seconds.
3. In a medium bowl, mix together the spinach, fried spices, yogurt and salt.
4. Chill until serving.
*,**: You can leave one or both of these spices out if you don't have them in your kitchen. You won't get exactly the same dish at the end though.
Published on November 8, 2008
Herbs & Spices in this Recipe:
More Appetizers Recipes:
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Servings
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6
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Easiness
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Easy
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Prep Time
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5 min
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Cook Time
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15 min
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Ready in
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20 min
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4 Ratings
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