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Persian dill yoghurt

Yoghurt dips are essential in Persian culture and come in innumerable varieties of flavours. They form a part of the famed meze platter and are also used with grilled meats, pita and other sandwiches. This is a rather simple version that you can whip up in a jiffy.

Dill is native to Russia, the Mediterranean, and Southeastern Europe, where it thrives naturally. The word originates from old Norse "Dylla," which means "to soothe" or "lull." It is used extensively in Russian and Eastern European cuisine, especially with fish. It made its way to the Arb and Persian world through trade and conquering of regions dating back to ancient times. It is used extensively in Persian cuisine in rice dishes, stews and dips.

The flavours are lovely and elegant. The dill is bold and beautifully flavours the yoghurt. This is a lovely spread for sandwiches and as a dip with pita bread or crudites. Alternatively, serve it with grilled or roasted meats as a side.

This is a beautiful book packed with most of the well-known Persian recipes. The instructions are simple, and you are guaranteed to fall in love with the tahdig once you master this art. I recommend this book to anyone looking for a great starter on Persian cuisine. For more recipes from this cookbook, click here.


1/2 cup full-fat yoghurt

1/4 cup fresh dill, finely chopped

Salt, to taste

A few drops of lime or lemon juice (optional)

Mix all the ingredients together and taste for taste. Allow the flavours to come together in the fridge for at least 30 minutes. I generally do add the lime juice for a hint of tartness.

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