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In Vermont, spinach is among the first harvests of the season.  Often,  we begin to see this herbaceous plant appear in gardens, and at farmers markets by early June.   If you are looking for a new dish to add to your collection I encourage you to try this Afghan inspired recipe; Spinach with Dill and Cilantro, also known as Sabzi.  Sabzi is a Persian word referring to all green vegetables (like spinach and scallions) and green herbs (like dill and cilantro).  This recipe may be used as a side dish, a filling or an appetizer.  It is best paired with Greek yogurt and a naan or pita bread.  It is a delightful dish, easy to make and full of flavor.

Ingredients:

  • 1 pound fresh Spinach or 10 ounces frozen
  • 4 Scallions, chopped
  • 1 t. Olive oil
  • 2 t. Lemon juice
  • 2T. Cilantro, chopped
  • 2 T Dill, chopped
  • 3/4 t. Coriander, ground
  • Pinch of Cayenne, ground
  • Salt and Pepper to taste
Main Ingredient(s): Cilantro, Dill, Spinach

Steps:

  • Wash spinach. Remove any long or tough stems. Rough chop. If using frozen spinach, thaw & skip steps 2 & 3.
  • Place spinach into medium pot with 1/2 cup water.
  • Over medium heat, cook, stirring occasionally until the spinach is cooked through and soft, about 6 minutes. Remove from heat.
  • Transfer to a colander to drain and cool slightly. Using your hands, press the liquid from the spinach. Will be wet but not dripping. Set aside.
  • Using a medium pot or sauté pan, heat the olive oil on medium-high and sauté the chopped scallions until tender, about 5 minutes. Add the coriander and cayenne to the scallions, stir. Let heat for a minute to develop flavors. Reduce heat to low, add drained spinach, cilantro, dill and lemon juice. Let heat through, stirring occasionally. Salt and pepper to taste.

Enjoy as part of a meal or as an appetizer served with plain Greek yogurt, and naan or pita bread.

Photo of Sabzi ingredients, spinach, cilantro, dill, lemon, spices, olive oil
Photo of chopped cilantro and dill on cutting board
Photo of chopped spinach on cutting board with chef's knife
Photo of Sabzi in white bowl with lemon twist
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 1, 2022