Borani-yeh Laboo
Yogurt Beet Dip
Nothing brightens up a meal and everyone’s moods more than a bowl of this fuchsia Borani-yeh Laboo. The tang from the vinegar and yogurt balances and cuts through the earthy sweetness of the beets, and the tarragon adds a fresh bite. You can cook the beets by steaming them on the stovetop or in the oven. Or you can simply use store-bought cooked beets. Scoop up with warm lavash bread, or spread on crisp endive leaves for a striking mazeh.
Serves 6
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Photo by Eric Wolfinger
ingredients
1 medium beet, cooked and peeled
1 cup Maple Hill 100% Grassfed Organic Whole Milk Greek Yogurt
3 tablespoons red wine vinegar
¼ teaspoon kosher salt
1 teaspoon dried mint
1 teaspoon finely chopped fresh tarragon (optional)
Olive oil for drizzling
method
Into a medium bowl, grate the beet on the large holes of a box grater. Add the rest of the ingredients, except the olive oil, and mix to completely combine. Taste to make it delicious, keeping in mind that the flavors will develop and deepen as the dip rests. Cover and place in the fridge for at least 1 hour for the flavors to develop before serving. Stir, drizzle with olive oil if you like, and serve.
Make ahead: Prepare up to 3 days in advance and store in the fridge in an airtight container. If the yogurt weeps, simply stir to incorporate again. Drizzle with olive oil before serving.
Special equipment: A grater for the beets.
Zeytoon Parvardeh
Pomegranate Marinated Olives
Taste and memory is how I go about preparing these addictive pomegranate-marinated olives. Zeytoon Parvardeh hails from Gilan Province in the northern region of Iran. Start with your favorite green olives, nothing too salty or briny to compete with the marinade. I’m partial to Castelvetrano olives, which are readily available at most grocery stores. These crisp and bright Sicilian olives hold their own beautifully against the sharp, sweet-and-sour tang of the pomegranate molasses and the heft of the walnuts. In keeping with tradition, I have included, and love, the bright hint of golpar—Persian hogweed. It may be an unfamiliar tone, with its sharp scent and hints of citrus, but it is worth seeking out and including in your repertoire. Zeytoon Parvardeh is best prepared a couple of days in advance to allow the flavors to fully meld. Serve as an appetizer (it’s a bright addition to a cheese board), or alongside a rice and stew meal.
Makes 6 servings
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Photo by Eric Wolfinger
ingredients
1 cup pitted Castelvetrano olives or any other tasty green olives of choice (about 6 ounces), sliced in half if large
½ cup walnuts, very finely ground almost to a paste
2 cloves garlic, crushed to a paste
3 tablespoons to ¼ cup pomegranate molasses (as needed)
1½ teaspoons dried mint (plus more as needed)
¾ teaspoon golpar (Persian hogweed), plus more for sprinkling (optional)
Pomegranate seeds (optional)
method
Place the olives in a bowl. Add the rest of the ingredients except for the pomegranate seeds. Stir well to combine. Taste and add more pomegranate molasses and dried mint, if necessary. Cover and marinate in
the fridge for 24 to 72 hours. The flavors improve and intensify the longer it marinates. Bring to room temperature 30 minutes before serving to remove the chill. Garnish with pomegranate seeds (if using) and an extra sprinkling of golpar and serve.
Make ahead: Prepare up to 3 days in advance and store covered in the fridge.
Special equipment: I like to use a mini-food processor to grind the walnuts, but it can also be done in a mortar and pestle. I also use the mortar and pestle to crush the garlic to a paste, but you can also use a microplane or just a knife and cutting board.
Special ingredients: I like this sour pomegranate molasses. Goldpar and dried mint can be purchased in Iranian or Middle Eastern Markets or online.
Orange Blossom Dates Stuffed with Yogurt
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Photo by Naz Deravian
ingredients
10 large juicy Medjool dates, pitted
1 medium orange, juiced
⅛ teaspoon to ¼ teaspoon orange blossom water, depending on taste
¼ cup Maple Hill 100% Grassfed Organic Whole Milk Greek Yogurt, plus more as needed depending on the size of the dates
Salt
Crushed pistachios, or slivered pistachios, as garnish
method
Place the dates in a medium bowl and drizzle the orange juice and orange blossom water over them. Give a gentle stir to coat. Cover and place in the fridge to infuse for about 30 minutes. You don’t want to soak the dates too long as they will start to fall apart.
Sprinkle a little salt on the yogurt and stir. Place the dates on a platter and fill them with the yogurt. Garnish the top of the dates with the pistachios and drizzle a little of the orange blossom water juice over the top. Serve right away.
Special equipment and ingredients: I prefer the Cortas brand orange blossom water.