Yogurt and Cardoon Dip

Name: Yogurt and Cardoon Dip (Borani-e kangar)
Prep time: 20 min
Total time: 20 min
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil; 1 clove garlic, peeled and grated; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground saffron dissolved in 1 tablespoon hot water; 4 or 5 cardoon stalks; 1½ teaspoons sea salt; ⅛ teaspoon ground saffron dissolved in 1 tablespoon hot water; 1 cup (240 g) drained plain yogurt or ½ cup (120 g) liquid kashk; 1 cup (240 g) drained plain yogurt or ½ cup (120 g) liquid kashk; tablespoons chopped fresh mint

Borani-e kangar

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
20 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 or 5 cardoon stalks
1½ teaspoons sea salt
2 tablespoons

Asia
Iran
Starter
Gluten-free
Vegetarian
Southeast Asia

Method

Carefully remove and discard the prickly parts of the cardoon stalks. After removing leafy heads, be sure to remove the strings by lifting them, using the tip of a knife, and peeling them off. Chop into 1-inch-long pieces. To prevent discoloring, soak in a bowl of water with a splash of vinegar until ready to use.
Drain the cardoon and transfer to a saucepan, c