Borani-yeh Karafs Celery Yogurt (Print Version)
Greek yogurt, celery, mint, and cranberries create a cool, textured Persian-style dip with fresh citrus and herbs.
# 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:
01 -
Coarsely chop the hazelnuts, set a few pieces aside for garnish, and place the rest in a medium bowl.
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.
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:
01 -
Dried mint delivers a unique flavor and fragrance that fresh mint cannot replicate.
02 -
This dish can be refrigerated for up to 3 days in an airtight container.