Borani-yeh Karafs (Celery Yogurt Dip)

Step 1

Coarsely chop the hazelnuts, set a few pieces aside for garnish and place the rest in a medium bowl.

Step 2

Add the yogurt, celery, green onion, dried cranberries, lemon juice, mint, dill and salt to the bowl and mix well. Taste and adjust all seasonings to your liking. The dip can be refrigerated in an airtight container for up to 3 days.

Step 3

To serve, garnish with reserved hazelnuts, cranberries and a little sprinkling of dried mint and dill. Drizzle with olive oil and serve with chips, flatbreads or crudités.