Best Borani Yeh Karafs Celery Yogurt Dip Recipes
BORANI-YEH KARAFS (CELERY YOGURT DIP)
Borani is an Iranian yogurt-based dish that highlights one ingredient, typically a vegetable. This one combines crisp celery with Greek yogurt for a cooling snack. Dried mint and dried dill are Iranian pantry staples and are always ready to be used in an array of dishes. Don't think of them as substitutes for fresh herbs but as stars in their own right. You can use fresh dill, if you prefer, but the dried mint here delivers a unique flavor and fragrance not found in its fresh counterpart. The dried cranberries add texture and color, and balance the celery with a hint of sweetness. Serve this dish as a dip or dig right in with a spoon.
Provided by Naz Deravian
Categories dips and spreads, appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 11
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.
GREEK GODDESS DIP
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Provided by Melissa Clark
Categories easy, quick, condiments, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams
BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Provided by Naz Deravian
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 9
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.
HERBY FETA AND YOGURT DIP WITH SUMAC
This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you've got the option. Feta varies a lot in salt content, so you won't see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
Provided by Yossy Arefi
Categories snack, dips and spreads, appetizer
Time 5m
Yield 6 servings (about 1 1/4 cups)
Number Of Ingredients 10
Steps:
- Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
- Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
- Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.
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