Pistachio and feta dip from Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour

  • feta cheese
  • coriander leaves
  • dill
  • lemons
  • Greek yoghurt
  • pistachio nuts
  • red chillies

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eastern-style focaccia

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on December 24, 2020

    Really good! Fresh flavour, creamy and indulgent. Next time I’ll process the pistachio before adding the oil, with the 2 combined the blades struggled to get enough purchase to chop the nuts.

  • lizabetina on January 01, 2018

    Very good and easy to make!

  • VineTomato on June 24, 2017

    Delicious but incredibly rich, only possible to have a small serving, which is a good thing given I calorie count for this dip! Great the next day.

  • stockholm28 on December 14, 2014

    I liked this, but I think I was too heavy-handed with the dill and cilantro. She calls for a handful of dill and two handfuls of cilantro. I'm not sure what a handful really means. The herbs overpowered the pistachio and I wanted more pistachio flavor.

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