I recently bought a great cookbook about Persian cuisine called “Persiana”. It’s full of very tasty and fragrant dishes and if, like me, you love middle-eastern food, you’ll be in for a treat. Every dish combines beautiful flavours such as cumin, lemon, sumac or rosewater with gorgeous colours like pistachio green or pomegranate’s flamboyant red. This dip is a great hit and I was asked the recipe many times when I served it.
Source: Persiana from Sabrina Ghayour
100g shelled pistachios
60g olive oil
200g feta cheese
Handful of dill, leaves picked out
3 handfuls of coriander, leave picked out
1 garlic clove
1 long red chilli, deseeded
145g greek yoghurt
Grated rind of a lemon, juice of ½ lemon
- Blitz pistachios and oil on turbo for 2 sec at a time until powdered.
- Add the rest of the ingredients and blend 30 seconds /speed 8.
- Scrape down the sides and blend another 15 sec/speed 8 until smooth but with still some grainy texture.
- Serve with flat bread.