Thickened yoghurt (Maast-e chekideh) from Pardiz: A Persian Food Journey (page 21) by Manuela Darling-Gansser

  • store-cupboard ingredients
  • Greek yoghurt
  • Serves : 8

  • EYB Comments

    Allow to strain for 4-6 hours.

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

Accompaniments: Lamb hotpot with eggplant, peas and beans (Khoresh-e bademjan ba bareh); Rice with a golden crust (Chelow ba tah digh); Rice with lentils and onions (Berenj-ba piaz-e sorkhkardeh); Chickpea and buckwheat kibbeh (Ku ku ye nokhod); Rice with chicken and lentils (Adas polow)

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

  • Eat Your Books

    Allow to strain for 4-6 hours.

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