Afghan Spinach with Dill and Cilantro

Use frozen, chopped leaf spinach that's sold in a bag not compressed in a box like a big spinach popsicle. If organic is available, that's a better option since conventionally grown spinach is notably high in pesticide residues.
Course Vegetable Side
Cuisine Afghan
Prep Time 4 minutes
Cook Time 36 minutes
Total Time 40 minutes
Servings 4 to 6 servings
Author katiemorford


  • 1 tablespoon extra-virgin olive oil
  • 2 bunches green onions (about 14 onions), chopped (use entire onion, white and green parts)
  • 2 pounds frozen, chopped spinach (not defrosted)
  • 1 tablespoon dried dill
  • 2 teaspoons ground coriander
  • 2 to 3 dashes ground cayenne
  • ¼ cup water, plus more if needed
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 ½ tablespoons lemon juice
  • Greek yogurt and pita or naan bread for serving


  1. In a large deep sauté pan or pot heat the oil on medium-high and saute the onions until tender and wilted, about 6 minutes. Drop the heat to medium, add the frozen spinach, dill, coriander, cayenne pepper, and water, and stir. Cook the spinach for 20 minutes, stirring regularly. If the pan dries out, add more water, a tablespoon or 2 at a time. Add the cilantro, black pepper, salt, and lemon juice. Stir and continue to cook another 10 minutes until the spinach is dark and the texture is sort of creamy.
  2. Serve Sabzi in a bowl with yogurt and warm pita or naan bread on the side.