Yogurt and Celery Dip

Name: Yogurt and Celery Dip (Borani-e karafs)
Prep time: 10 min
Total time: 10 min
Yield: Makes 2 servings
Cuisine: Iranian
Ingredients: ¼ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 1½ cups (360 g) drained plain yogurt; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh parsley; 2 spring onions, chopped; 4 or 5 celery stalks (the inner, more tender stalks); 2 tablespoons fresh lime juice

Borani-e karafs

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
10 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 or 5 celery stalks (the inner, more tender stalks)
2 spring onions, chopped
2 tablespoons fresh

Asia
Iran
Starter
Side dish
Gluten-free
Southeast Asia
Vegetarian

Method

Chop the celery into ½-in/1cm pieces.
In a small bowl, place celery, spring onions, parsley, cilantro, mint, yogurt, salt, pepper, and lime juice. Toss well. Cover and refrigerate for an hour.
Serve with bread as an appetizer or as an accompaniment. Nush-e Jan!