Borani Yeh Karafs Celery Yogurt Dip Recipes

BORANI-YEH KARAFS (CELERY YOGURT DIP)

Steps:

• Coarsely chop the hazelnuts, set a few pieces aside for garnish and place the rest in a medium bowl.
• Add the yogurt, celery, green onion, dried cranberries, lemon juice, mint, dill and salt to the bowl and mix well. Taste and adjust all seasonings to your liking. The dip can be refrigerated in an airtight container for up to 3 days.
• To serve, garnish with reserved hazelnuts, cranberries and a little sprinkling of dried mint and dill. Drizzle with olive oil and serve with chips, flatbreads or crudités.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Prick eggplants all over with a fork and place on the baking sheet.
• Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
• Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
• Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
• Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)

Steps:

• In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
• Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
• To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.