Spinach and yoghurt dip with sabzi khordan
SERVES 4-6
This dish is sure to become a staple for spring dining. Use a good-quality plain yoghurt and drain it in the fridge in a muslin-lined sieve over a bowl for long enough to achieve a thick spreadable dip (four hours or overnight). Sabzi khordan is a popular side dish in Iranian, Turkish and Armenian cuisines, comprising fresh herbs and raw vegetables – we used radishes, mint and spring onions.
INGREDIENTS
3 bunches (about 900g) spinach, trimmed and well washed 350g (1¼ cups) Greek-style yoghurt, drained in the fridge (see above) 2 garlic cloves, finely grated on a microplane Olive oil, for drizzling Roasted walnuts, coarsely chopped, to serve Dried mint, to season Fresh herbs and vegetables, such as mint, radishes and…