Raita, the Persian way, is the best way to describe this easy to prepare dip. It is wonderfully fresh, served chilled with a warm fresh naan, lavaash or roti. It is a good accompaniment to any kind of meal. The deliciousness lies in the burst of flavour and texture, so keep it all ready to mix, literally just as you are about to serve it.
1 cup Greek yoghurt
1 ½ cups Mediterranean yoghurt
pinch of sugar
a touch of salt
2 small chopped cucumbers
1 small red onion finely chopped
1 cup raisins
1 cup chopped walnuts
1 spoon crushed dried mint
sprinkle of sumac on top
Photo courtesy Sheriar Hirjikaka
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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