You can of course buy dips and spreads from the shops and there is nothing wrong with that. But dips are so easy to make and if you make them yourself , not only will you be guaranteed the freshest but you also have a say on what goes in it.
These dips are very versatile. You can serve them as is with crackers or toasted pita bread or as an accompaniment to a cheese or vegetable platter. They are even great added to sandwiches. Not only do they add vibrant flavour but a pop of colour as well. The following are three of my Persian inspired favourites.
Olive Pomegranate and Walnut Dip (zeytoon parvardeh)
This unusual dip is originally from the province of Gilan, Iran . Gilan, has a humid subtropical climate and is one of the main producers of olives and walnuts in Iran. Locally called, zeytoon parvardeh, this flavourful combination of chopped olives, chopped toasted walnuts and dressed with pomegranate molasses is like no other dip I’ve tasted. I use green olives, sometimes pimiento stuffed green olives, if that’s what I have and toasted walnuts. Ideally you need pomegranate molasses, to cut the saltiness of the olives, but if you don’t have it , don’t fret just add more pomegranates. This is very similar in taste to the French olive tapenade, so if you like tapenade, you’re sure to like this
How to make the Olive and Walnut Dip
- Rinse the olives with cold water to get rid of excess salt and drain in colander . Roughly chop the pitted olives or pulse in a food processor for a few seconds. I’ve tried versions of this where the olives were processed to a paste like consistency, but I prefer a coarser texture.
- Add the toasted walnuts. If you have fresh walnuts, even better, fresh walnuts is sweeter. Process until just coarsely chopped.
- Use a sharp knife to cut pomegranate fruit in half, then remove the seeds( red part), and discard the white membrane. Only the seeds of the pomegranate is used in this recipe.
- In a bowl mix together processed walnuts / olive mixture with Pomegranate molasses if you have it, pomegranate seeds (arils), minced garlic and vinegar.
- Cover and store in the fridge at least overnight for the flavours to develop.
Beetroot and Yoghurt Dip (Must-e-Laboo)
Colourful and creamy, you can’t go past this blushing beetroot dip without trying it. I learned to make this dip from my late Persian mother-in -law used to make this with yoghurt ( called must in Farsi) which makes it richer and the colour more vibrant. For convenience, I use pre cooked beetroot(laboo in Farsi) which is now available readily from fruit shops and supermarkets. If you’re feeling up to it, you can roast the beetroot yourself, by wrapping the baby beets individually in foil and baking it at 160°C for 30 minutes. For this recipe you need 3 or 4 baby beets.
How to make Beetroot Dip
- Place cooked beetroots together with garlic in a food processor and pulse until finely chopped.
- Add the yoghurt, cumin, lemon juice and olive oil and process until just combined.
- Correct seasoning by adding a pinch of salt and pepper.
How to make Eggplant Dip (Kashke Bademjan)
Kashk is yoghurt whey and Bademjan is Persian for eggplant. Traditionally, the eggplants are fried in this dish, but this method uses a lot of oil. I prefer to roast the eggplants. Not only are they healthier, but taste better as well because of the rich charred flavour. I also don’t use kashk, because it’s hard to come by. Instead I use a combination of Greek yoghurt and aioli (OR yoghurt only if I don’t have aioli) which I normally have on the fridge. Also, this is best served at room temperature unlike other dips which are served cold.
- Grill the eggplants. Set aside to cool slightly, then peel and mash with a fork.
- In a pan with a little oil and on medium heat, pan fry the sliced onion turmeric and minced garlic until golden and caramelised. Transfer to a plate. In the same pan and with a little bit of oil, warm up some dried mint or dried mixed herbs. Transfer to a small plate. Use half of the caramelised onion on the dip and half as garnish.
- In the same pan on medium heat, add the mashed eggplants, then add half of the cooked onions. Stir in the yoghurt and ricotta or aioli, then season with salt and pepper. Cook until just warmed thru.
- To serve, place eggplants in a serving plate. Garnish with caramelised onion, mint oil, crunchy fried garlic and chopped walnuts if you have them.
Trio of Persian Dips
15
servings30
minutes20
minutesIngredients
- Olive and Walnut Dip with Pomegranate
1 cup green olives
1/4 cup toasted walnuts
1 pomegranate fruit
3 tablespoons vinegar
3 tablespoons pomegranate molasses or
golden syrup3 cloves garlic,peeled
Dried herbs for garnish, I’ve used Italian herbs
- Blushing Beetroot Dip
3 or 4 cooked baby beetroots
4 cloves of garlic
1 tablespoons lemon juice
1/2 teaspoon cumin
1/2 cup Greek yoghurt
2 tablespoons olive oil
Pinch of salt and pepper
- Persian Eggplant Dip
1 large eggplant, or 500g small eggplants,grilled until soft
4 cloves minced garlic ,minced
Pinch of salt and pepper to taste
Pinch of dried mint or dried mixed herbs
1/2 teaspoon turmeric
1 small onion ,sliced finely
2 tablespoons olive oil
1/4 cup Greek yoghurt or sour cream
Garlic Chips for garnnish,optional
Chopped walnuts for garnish,optional
Directions
- Olive and Walnut Dip
- Rinse olives in cold water and drain in colander.
- Roughly chop the olives or pulse for a few seconds in a food processor.
- Add the toasted walnuts , garlic and add this to the olives in the bowl. Process until finely chopped
- Add vinegar, pomegranate molasses and pomegranate seeds (arils) and mix together .
- Cover and store in the fridge overnight before serving. Maybe kept for 1 week covered in the fridge.
- Blushing Beetroot Dip
- Place cooked beetroots, clove of garlic in a food processor and pulse until beetroot is finely chopped.
- Add yoghurt, lemon juice ,olive oil salt & pepper and pulse until just blended.
- Add more yoghurt if you want a thinner consistency.
- Garnish with chopped nuts like pistachios if desired.
- Eggplant Dip
- Peel grilled eggplant and mash the flesh with a fork.
- Add olive oil to a small pan and heat on medium. Add sliced onion and minced garlic and cook until onion is soft and transparent .Reserve some of the onions for garnish. Add the mashed eggplants . Season with salt turmeric and pepper. Remove from heat.
- Stir in yoghurt or sour cream . Transfer to serving plate.
- In the same pan, place a teaspoon of cooking oil. Heat on medium and add the dried mint or dried mixed herbs. Set aside for garnish.
- Garnish with caramelised onion, mint oil, garlic chips and some chopped walnuts for crunch.
Notes
- Serve with crackers or any type of bread, use as a part of cheese platter or an add on to sandwiches
