This dip is packed full of herbs and is so fragrant – it’s my new favourite! The name for this dip is Dadami, which means ‘from my father’ as the recipe belongs to Hamed’s father. Whenever Hamed and his sisters were hungry, his dad would scurry off to the kitchen and emerge a little while later with this beautiful dip. It is his family’s favourite, and once you make it, you will see why!
By straining the yoghurt, you remove most of the whey and are rewarded with thick, cheese-like yoghurt that makes for a wonderful base for the dip. Other soft herbs like parsley or coriander would work well in this dip too. Although we’ve suggested half a bunch of each herb, feel free to adjust as you like, perhaps adding more of your favourite and less of another.
We’ve paired this yoghurt dip with a beetroot dip, because the more dips the better, right? I wanted to make something vibrant to contrast with Hamed’s Dadami dip and am currently rather obsessed with the pink tones of beetroot, so it was a perfect choice! You could roast the beetroots if you prefer, but I think it’s actually a lot easier to boil them. If pink isn’t your thing, source some golden beets for a yellow-hued dip instead.
We made some amazing Persian bread called Barbari, to accompany the dip but any store bought flat bread or even crudités would suit.