Advertisement
Yogurt and Purslane Dip
Borani-e kholfeh
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
Appears in
Published 2011
Ingredients
Method
- Wash the purslane thoroughly and remove all the stems, leaving just the leaves. Use a salad spinner to remove excess water from the leaves or simply pat dry.
- In a mixing bowl, combine the garlic, yogurt, salt, pepper, and purslane leaves. Mix gently and adjust seasoning to taste.