Rarely do I read through a list of ingredients where every single thing sounds great. It didn't happen this time either, but it was pret...
Rarely do I read through a list of ingredients where every single thing sounds great. It didn't happen this time either, but it was pretty darn close. I was leafing through Persiana, the cookbook by Sabrina Ghayour that's at the top of my christmas wish list, and I stumbled upon a creamy dip with pistachios, feta and coriander as the stars. It had dill as well, which I don't like at all, and I changed the quantities to go with what I had at home. The result was glorious! Mostly salty and lemony but with a lovely crunch from the nuts.. oh, I can't wait to make this again!
Pistachio Feta Coriander Dip
one small bowl
50 g pistachios (unsalted)
1 tbsp olive oil
140 g feta cheese
large handful of coriander leaves (or two handfuls, really. Lots!)
1/2 garlic clove
1/2 tsp sambal oelek (feel free to use red chili instead, and as much as you'd like - I like things mild...)
zest and juice from 1/2 lemon
2-3 tbsp greek yogurt
Use a food processor. Start with the nuts and the oil and process briefly until coarsely chopped. Add everything else, and pulse until lovely and creamy. Taste to see if you want to adjust the seasonings. Then serve. Eat. Enjoy. Lick from bowl.
COMMENTS