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Posted by on Apr 28, 2014 in Persian پارسی, Sides پیش غذا, Food, Recipes | 0 comments

Mast-o Sabzi (Yogurt & Herb Dip)

Mast-o Sabzi (Yogurt & Herb Dip)

This is a quick Borani (cooked vegetables in yogurt) that I made to go with our dinner. The thick creamy texture of yogurt with a medley of fragrant herbs distinctive to Persian cooking livens up any grub. Iranians usually just scoop it up with piece of naan that they shape into a funnel, but you can use a chip.
Personally, I like to put Borani or straight up plain yogurt or khoresh (Persian stews) on a crusty tahdig.

Ingredients (serves 4):

  • 2 lrg garlic cloves, minced
  • 1/2 cup parsley, stems removed & chopped
  • 1/2 cup cilantro, stems removed & chopped
  • 1/2 green onion, bulbs removed & chopped
  • 1-1.5 cup plain yogurt
  • oil/butter
  • salt & freshly ground pepper

Optional

  • 1 tsp dried mint
  • 1 tsp dried tarragon

Time: 10 min
Instructions:

  1. In a pan, saute the garlic in enough oil/butter (~1-2 min).
  2. Add in the dried and fresh herbs. Cover and cook on low heat (~ 5 min) with just enough water.
  3. Stir in yogurt with salt and pepper.

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