Borani-yeh Karafs (Celery Yogurt Dip)

Name: Borani-yeh Karafs (Celery Yogurt Dip)
Total time: 5 min
Ingredients: 1/4 cup roasted, skinned hazelnuts; 1 (16-ounce) container Greek yogurt (2 cups); 4 large celery stalks (preferably the lighter ones from the hearts), cut into 1/2-inch dice (about 2 cups); 1 green onion, chopped; 2 tablespoons dried cranberries, coarsely chopped, plus more for garnish; 1 tablespoon fresh lemon juice; 1 tablespoon dried mint, plus more for garnish; 2 teaspoons dried dill or 1 tablespoon fresh chopped dill, plus more for garnish; 1 1/2 teaspoons kosher salt (such as Diamond Crystal); Extra-virgin olive oil, for drizzling; Chips, flatbreads or crudités, for dipping

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Total: 5 minutes

Servings: 4

Author : Naz Deravian

celery dried mint yogurt

Instructions

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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.

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