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

Shopping

An Epic Collaboration Between Two Local Icons, David Bromley + Review!

David Bromley collaborates with much loved local fashion label Review on a colourful new collection of apparel and accessories.
44:00

Podcast

The Unconventional Career Path Of Interior Designer Yasmine Ghoniem Of YSG Studio, On TDF Talks

In this podcast conversation, host Lucy Feagins talks to the founder of YSG Studio and so-hot-right-now visionary leading the Australian int...

Architecture

A Remarkable Reworking Of A Humble Gold Coast Shack

ME Architects have extraordinarily reworked and extended this humble 1970s Gold Coast home.

On The Market

The Perfect Architect-Designed Family Home Is On The Market

The Kingsville House by Olaver Architecture is potentially the closest thing there is to a perfect family house. And it could be yours!
Sasha Aarons

Studio Visit

This Cheerful New Textile + Homewares Label Brings The Sunshine We Need Right now!

Hannah Veikkanen used Melbourne's extended lockdowns to develop and launch her own textile label, creating handtufted cushions and artwork f...

Studio Visit

P0LY Designs : The Ultimate Pandemic Pivot Project

How Lara Fisher and Andy Kepitis turned their lockdown hobby into full-time business!

Shopping

Nau Releases 2021 Australian-Made Furniture Collection

Cult’s in-house Australian-made furniture and lighting brand, Nau, releases it 2021 collection designed by Adam Goodrum, Kate Stokes, Adam...
Amelia Barnes
  5 hours ago

Homes

Poppy Garbin + Scott Gibson Of Pop And Scott’s Dromana Dream Home

The renovated '80s home of Scott Gibson and Poppy Garbin, founders of Pop and Scott.

On The Market

An Iconic Melbourne Art Family’s Richmond Home Is For Sale

The family of beloved artist Mirka Mora are selling their contemporary, multi-level home, featuring a pool-with-a-view!

Creative People

Building A Family Legacy On Local Manufacturing, With Abode Living

Creative director Amelia Marasco Adair takes us on a tour of the company's Camberwell HQ - featuring their production warehouse, offices +

Homes

A Photographer + Art Director’s Alistair Knox Home

Photographer Sean Fennessy, and art director Jessica Lillico's heart-warming Warrandyte mid-century family home, designed by Alistair Knox!
Lucy Feagins
  13 hours ago

Stays

A Contemporary Reimagining of Robin Boyd’s Fenner House

Las Palmas by DUO Architects in association with Davis Architects is a Byron Bay hinterland home inspired by the owner's upbringing in Robin...

Building Better

Everything You Need To Know About Working With A Builder

Where do you find a good builder? How long will it take them to build my house? How much will it cost? We answer these FAQs more.

News

A Glamorous New Range Of Matte + Metallic Mixers

New additions to Phoenix Tapware’s popular Designer Sink Mixers collection will complement every element in your home.
Sponsored

Creative People

The Earthy, Abstract Art Of Asha Holmes

Inside the textured, tonal and intuitive practice of a Northern Beaches-based painter whose star is well and truly on the rise!

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.