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

Architecture

The Epic Contemporary Revival Of A Pre-Federation Homestead

An 1839 Georgian-era mansion in Tasmania undergoes a specialist update and sympathetic extension by Cumulus Studio.
Sasha Gattermayr
  3 hours ago

Architecture

Two Buildings + Two Courtyard Gardens = One Clever Inner City Home

This Fitzroy North house by Rob Kennon Architects turns the traditional house and backyard model on its head!

News

Seljak Brand Releases A New Wool Blanket Made From Recycled Jumpers

The pioneering Australian label releases a new recycled blanket spun from old woollen jumpers and garments.

Modernist Australia

A Fond Farewell To Modernist Australia!

Going, going... GONE! We bid a sad adieu to Trish Callan, and look back at some highlights from Modernist Australia, the website that raised...
Sasha Gattermayr

Art

TDF Collect Presents 'Devotions' By Lucy Roleff

The much-anticipated debut solo show from the Melbourne realist painter is here!

Sustainable Homes

An Unbelievably Energy Efficient 100-Year-Old Workers’ Cottage!

With the expertise of Altereco Design, this cute cottage in Yarraville is now an ultra sustainable homed home, powered predominantly by sola...
Amelia Barnes
  11 hours ago

Regional

A Micro Flower Farm In Trentham, Decades In The Making

A florist devoted to holistic botanical living has transformed this dilapidated miner's cottage into boutique accommodation - with its own f...
Sasha Gattermayr

On The Market

Permaculture Expert Ben Shaw's Gorgeous Geelong Home (+ Garden!) Hits The Market

A 1920s house with Geelong's best suburban garden (we're calling it!) created by permaculture expert Ben Shaw is up for sale.

Architecture

A Totally Transfixing Concrete Retreat

This contemporary family home in Kew by Architects EAT is totally secluded, yet bright, breezy and open!
Sasha Gattermayr

TDF Design Awards

Presenting The Design Files + Laminex Design Awards 2020 Residential Architecture Finalists!

From an off-the-grid cottage to a sustainable urban commune, these are the best residential architecture projects in Australia.
Lucy Feagins

Architecture

A Gloriously Verdant Inner-City Extension

BKK Architects design a contemporary addition around its luscious, sprawling garden for a pair of self-declared introverts in North Fitzroy....
Sasha Gattermayr

Homes

A Quirky, Contemporary Harbourside Penthouse, For Stylish Downsizers!

The Neutral Bay penthouse apartment of Tracy and Peter Fleming, renovated by their son Jono Fleming with Strutt Studios.

News

Fab Face Masks Made By Women From Refugee Backgrounds In Melbourne

Second Stitch is a homewares and fashion enterprise offering training certificates and employment to women from refugee, migrant, and asylum...

Shopping

A Sunny New Range Of Planters From Capra Designs

Capra Designs debuts a new collection of planters inspired by ancient Roman architecture.
Sasha Gattermayr

News

An Exhibition Weaving The Past, Present + Future Of First Nations Textiles

Distinguished textile artist Elisa Carmichael reimagines traditional weaving practices in today’s contemporary context.

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