This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Free to Feed · Herb Yoghurt and Beetroot Dips

Food

Today we welcome back Hamed Allahyari of Free to Feed and Julia Busuttil Nishimura of OSTRO, who teach us how to make two of the tastiest dips going around – a traditional yoghurt dip and a textural beetroot dip.

The yoghurt dip is a family recipe passed straight down from Hamed’s father who would often make it as a snack for his children. The beetroot dip is Julia’s ode to Iran’s culinary love of beetroot and yoghurt, pairing the two together seemed like an obvious choice to her.

Hamed will soon be teaching a series of classes at Free to Feed featuring these recipes and other traditional Persian delights!

16th August, 2016
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed
Tuesday 16th August 2016

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.

Ingredients

For the herb yoghurt dip (serves 6)

1kg natural yoghurt
1/2 bunch each of mint, dill and basil, roughly chopped
1 small red onion, finely chopped
1 long red chilli, finely sliced

For the beetroot dip (serves 6)

500g beetroot (approximately 2 large)
500g natural yoghurt
1/2 bunch mint, roughly chopped, plus extra to serve
1tbsp dried mint
1 tsp caster sugar
1 small clove of garlic, finely chopped
1tbsp toasted walnuts, roughly chopped

Method

For the herb yoghurt dip

The night before you want to make the dip, strain the yoghurt. To do this, place the yoghurt in some layers of muslin or cheese cloth, and tie up into a bring bundle. Tie with string and hang over a bowl or sit in a sieve and put in the fridge for 12 hours or overnight.

Remove the yoghurt from the muslin and transfer to a bowl. Discard any liquid that has accumulated in the bowl overnight. The yoghurt has now become a soft cheese and will be wonderfully thick.

Add the herbs, red onion and chilli and stir to combine. Season to taste with sea salt and pepper.

Transfer to a serving dish and serve with flat bread as part of a larger meal.

For the beetroot dip

Scrub and trim the beetroot of any leaves, ensuring that you don’t cut into the skin. It’s better to top and tail the beetroot once they have been cooked to avoid losing too much colour as they cook.

Place the beetroot in a medium pot, cover with water and bring to the boil on a high heat. Reduce heat and simmer, covered with a lid, until tender when pierced with a knife (approximately 40 minutes). Drain and allow to cool slightly.

When cool enough to handle, peel the skin from the beetroots and trim any ends where necessary. Dice into 2cm pieces and allow to cool completely.

Meanwhile, mix the yoghurt, fresh and dried mint, caster sugar and garlic together until combined. Add in the cooled beetroot, reserving approximately 1tbsp for later. Mix gently, season to taste and transfer to a serving dish. It will turn the most amazing pink colour! Pop the remaining beetroot pieces atop of this dip as a garnish.

View Comments

Similar Stories

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

This Week

Stays

This Origami-Style Beach Shack Is The Perfect Coastal Getaway

This architecturally designed coastal retreat on Stradbroke Island looks out over the glittering Coral Sea. The most dreamy vacation destina...

On The Market

An Interior Designer’s Glamorous Victorian Pad Hits The Market!

Chelsea Hing’s apartment in an 1890s Italianate mansion in St Kilda East is up for sale. This is *the one*!

On The Market

This Elegant Victorian With An Eclectic Architect-Designed Extension Is For Sale

Period features meet unique, contemporary design in this Ascot Vale, Melbourne home.

Family

An Honest Conversation On Single Parenting By Choice + Donor Conception With Takeawei Ceramics Founder, Chela Edmunds

Chela Edmunds of Takeawei ceramics shares her story of becoming a mother to 18-month-old Ocean via sperm donor and IVF.

Studio Visit

The Melbourne Artist Creating Ceramics Inspired By Ancient Mesoamerican Culture

From dub music to the Chinese Song Dynasty, the influences of Enrique Tochez Anderson stretch far, wide and into the past.

Tiny Homes

The Architect-Designed, Prefabricated Tiny House Of The Future

FABPREFAB have teamed up with TRIAS to create Minima – a series of prefabricated, small dwellings suitable as home offices, living spaces,...

Creative People

A Travel-Inspired Ceramics Collection That Will Take You On Holiday!

Queensland-based ceramics brand Marloe Marloe launches a new collection of vessels inspired by the seaside!

Architecture

A New Melbourne Home That Follows The Sun

This Eaglemont home has been cleverly designed 'to almost disappear', by Architects Eat.

Architecture

A Casually Confident Beachside Home

A falling down period home in South Fremantle has been brought back to life with a new extension by David Barr Architects.

On The Market

An Architect’s Iconic Carlton House Is For Sale For The First Time

Tube House, one of very few residential houses ever designed by acclaimed architects Denton Corker Marshall, is for sale in Carlton.

Shopping

Lockdown-Inspired Woven Outdoor Picnic Mats, From One Of Our Fave Local Stylists!

Stylist Nat Turnbull launches Laze, a new brand of outdoor mats for lounging and picnicking, with designs by Alice Oehr.

News

Patricia Piccinini And Alpha60 Join Forces On A New Collaboration

The celebrated Australian artist and local fashion legends launch a new series of textiles titled ‘Hugs’, which are now installe...
Sponsored

Homes

A Biophilic Family Home Among The Trees

The newly-renovated Warrandyte family home of Millie and Dave Wells perfectly blends indoors and out!

News

A Father-Daughter Duo Explore Warlawoon Country In A New Show At Koskela Gallery

‘Ngaboo-lang’ by Rammey Ramsey and Kathy Ramsay comprises seven painted works exploring their ancestral land.
Sasha Aarons

Travel

A Stylist's Bookmark-Worthy Guide To Byron Bay + The Northern Rivers Region

Stylist Jono Fleming shares his impeccable recommendations for the best eating, shopping, swimming and sleeping spots on the NSW North coast...
Jono Fleming

Similar Stories

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.