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Borani-yeh Karafs Celery Yogurt

Category: Good-For-You Dishes That Don't Taste Like Punishment

Borani-yeh Karafs blends crisp celery with tangy Greek yogurt, lightly sweetened with dried cranberries and brightened by fresh lemon juice. A sprinkling of dried mint and dill deliver classic Persian aromas, while chopped hazelnuts give crunch and depth. This creamy, cooling dip is quick to prepare and makes use of pantry staples. Just a handful of ingredients mixed together, garnished with herbs, nuts, and a drizzle of olive oil create a refreshing side that's perfect with warm flatbread, chips, or crudités. Enjoy its lively texture, fragrant herbs, and soft balance of flavors in every bite.

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Clare Recipes
Updated on Sun, 03 Aug 2025 19:02:24 GMT
A bowl of yogurt dip with red and green toppings. Save
A bowl of yogurt dip with red and green toppings. | recipesclare.com

Borani-yeh Karafs blends crunchy celery with creamy yogurt for an irresistible Persian dip that is both refreshing and satisfying. A handful of dried herbs and bright cranberries transforms humble ingredients into something special that is perfect for midsummer gatherings or cozy winter snacks.

Every time I make this for friends it disappears in minutes. The combination of celery and dried mint completely surprised me the first time I tried it.

Ingredients

  • Roasted skinned hazelnuts: add nutty crunch and are perfect for topping
  • Greek yogurt: brings tang and creaminess start with a full-fat version for the richest flavor
  • Celery hearts: have a tender bite and subtle sweetness pick stalks that are firm and pale for best results
  • Green onion: adds gentle sharpness choose fresh crisp stalks
  • Dried cranberries: bring texture and a pop of sweet chewy color check for plumpness and vibrant red color
  • Fresh lemon juice: wakes up every bite and balances the flavors use freshly squeezed for the brightest acidity
  • Dried mint: contributes a cool distinct aroma that is traditional in Iranian cooking look for vibrant green dried mint with a strong scent
  • Dried dill or fresh chopped dill: offers an earthy herby note dried dill saves time but fresh dill brings brightness
  • Kosher salt: amplifies all the flavors
  • Extra-virgin olive oil: gives a luscious finish
  • Chips flatbreads or crisp vegetables: for serving

Step-by-Step Instructions

Prep the Hazelnuts:
Coarsely chop the hazelnuts. Set aside a few for garnishing later. Put the rest in a medium mixing bowl. Chopping the nuts gives a contrast of textures in each bite.
Combine Main Ingredients:
Add Greek yogurt diced celery green onion chopped dried cranberries lemon juice dried mint dried dill and salt into the bowl with the hazelnuts. Stir everything well to fully blend the flavors together. Make sure the celery is fully coated for even distribution.
Taste and Adjust:
Taste the dip at this stage. If it needs more tang add a few drops of lemon juice. For a more intense herbal flavor sprinkle in more mint or dill. Add extra salt as desired to make all the flavors pop.
Chill if Desired:
You can refrigerate the dip for up to three days in an airtight container. This helps the flavors meld and makes the dip even creamier.
Serve and Garnish:
Right before serving top with the hazelnuts you set aside. Sprinkle on extra cranberries a dusting of dried mint and dill and drizzle a little olive oil. Set out with chips flatbreads or fresh vegetables and enjoy.
A bowl of yogurt with herbs and nuts. Save
A bowl of yogurt with herbs and nuts. | recipesclare.com

Mint is truly the star here. Its cool aroma instantly transports me to my aunt’s kitchen where she would always have jars of dried herbs ready for snacks like this. Sharing a bowl of this with my cousins while chatting after school is something I’ll always treasure.

Storage Tips

For the best texture store the dip in an airtight container in the coldest spot of your fridge. If liquid separates simply stir before serving and add fresh garnishes. If making ahead for a party keep nut and cranberry garnishes separate and sprinkle on just before serving so the nuts stay crisp.

Ingredient Substitutions

If hazelnuts are hard to find roasted walnuts or toasted almonds are tasty alternatives. Try using fresh dill if you have it for an extra burst of brightness. Labneh or another thick yogurt can be swapped for Greek yogurt if you prefer a tangier base.

Serving Suggestions

This dip is perfect with lightly toasted flatbreads pita chips or a colorful vegetable platter. It also works beautifully as a sandwich spread or as a topping for grilled chicken and fish. Sometimes I love to fill small lettuce cups with the dip for a lighter lunch option.

A bowl of yogurt dip with vegetables and nuts. Save
A bowl of yogurt dip with vegetables and nuts. | recipesclare.com

Cultural and Historical Context

Borani is an ancient Iranian tradition celebrating the marriage of yogurt and vegetables. Each region and family creates its own borani with different seasonal vegetables or herbs. The use of dried herbs year-round is a hallmark of Persian cooking and gives each dip a unique aromatic twist.

Recipe FAQs

→ Can I use fresh dill instead of dried?

Yes, fresh dill imparts a brighter flavor. If using, add about one tablespoon finely chopped.

→ How long does this celery yogurt dip keep?

Stored in an airtight container, it will keep for up to 3 days in the refrigerator.

→ What can I serve with Borani-yeh Karafs?

This dip pairs well with flatbreads, pita chips, or crunchy crudités for dipping.

→ Can I substitute different nuts?

Yes, walnuts or pistachios offer nice texture and can be used in place of hazelnuts.

→ Is it necessary to use both mint and dill?

Both herbs contribute unique flavors, but you can adjust quantities according to taste or availability.

Borani-yeh Karafs Celery Yogurt

Greek yogurt, celery, mint, and cranberries create a cool, textured Persian-style dip with fresh citrus and herbs.

Preparation Time
5 min
Cooking Time
~
Total Time
5 min


Skill Level: Beginner

Cuisine Type: Iranian

Makes: 4 Serves

Dietary Preferences: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 ¼ cup roasted, skinned hazelnuts
02 2 cups Greek yogurt (16-ounce container)
03 4 large celery stalks, cut into ½-inch dice (about 2 cups)
04 1 green onion, chopped
05 2 tablespoons dried cranberries, coarsely chopped
06 1 tablespoon fresh lemon juice
07 1 tablespoon dried mint
08 2 teaspoons dried dill or 1 tablespoon fresh chopped dill
09 1½ teaspoons kosher salt (such as Diamond Crystal)
10 Extra-virgin olive oil, for drizzling

→ For Dipping

11 Chips, flatbreads or crudités

Steps

Step 01

Coarsely chop the hazelnuts, set a few pieces aside for garnish, and place the rest in a medium bowl.

Step 02

Add the yogurt, celery, green onion, dried cranberries, lemon juice, mint, dill, and salt to the bowl with the hazelnuts. Mix well, then taste and adjust seasonings to your preference. The dip can be refrigerated in an airtight container for up to 3 days.

Step 03

To serve, garnish with reserved hazelnuts, cranberries, and a sprinkling of dried mint and dill. Drizzle with olive oil and serve with chips, flatbreads, or crudités.

Helpful Notes

  1. Dried mint delivers a unique flavor and fragrance that fresh mint cannot replicate.
  2. This dish can be refrigerated for up to 3 days in an airtight container.

Required Tools

  • Medium bowl
  • Knife
  • Cutting board

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Tree nuts (hazelnuts)
  • Dairy (Greek yogurt)

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~