Spinach and Dill Raita

(adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey)

This recipe is an Afghan specialty.

Serves 4-6

10 oz. fresh baby spinach, washed, drained, and coarsely-chopped
3 Tbls. fresh dill, finely-chopped
1/2 tsp. sea or Kosher salt
1 c. plain yogurt (preferably full-fat)
2 cloves garlic, crushed to a pulp
freshly-ground black pepper, to taste
1 heaping Tbls. fresh mint or 2 tsp. dried mint, crumbled

Place spinach, dill, 1/4 tsp salt and 1/2 cup water in a medium, lidded saucepan. Bring to a boil, cover, reduce heat to low simmer, and cook for 5 minutes. Remove lid and boil away most of the water (save for about 1 Tbls.). Let cool.

Place yogurt in a medium bowl. Beat lightly with a fork or whisk until creamy and smooth. Add remaining 1/4 tsp salt, garlic, pepper and mint. Add spinach contents to yogurt mixture. Stir to combine.

Tagged as: dill, garlic, Madhur Jaffrey, mint, spinach, yogurt