Yogurt and celery dip (Borani-e karafs) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 26) by Najmieh Batmanglij

  • spring onions
  • celery
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute labneh or Greek yogurt for drained yogurt. Requires 1 hr of refrigeration. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute labneh or Greek yogurt for drained yogurt. Requires 1 hr of refrigeration. See recipe for variation.

  • Ganga108 on March 27, 2023

    Looking for yoghurt to have with a overly-spicy curry, and this hit the spot. The flavours in this dish don't clash with Indian food, even tho it is Iranian in style (lots of herbs).

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