A Dip of all Dips
Spinach, beans and yoghurt topped with caramelized onions. Smooth, creamy and textured. All at the same time.
Best served at room temperature with crackers or pita. It’s also lovely with salad or on top of rice.
This recipe came to us from Nikki Vernon, a Sydney girl with Persian heritage, on her mother’s side. Yoghurt is a commonly used ingredient in Persian cooking and this recipe was regularly served in Nikki’s childhood home. One bowl was never enough!
Nikki says, “When I married, Mum and Omi (Nikki’s grandmother) would stand for hours, week after week, teaching me all the many Persian dishes that they loved. I would stand with pen and paper and meticulously write down every single thing. They would often throw in extra things or change a recipe from one time to the next and simply say “just keep adding till it tastes right. I do very much miss those days of being in the kitchen with three generations bonded together by love, laughter and food. Mum was only 53 when she passed away, leaving behind a legacy started by Omi of a loving family that gathers often, in good times and bad, around the large dining room table surrounded by lots of great food.”
The recipe was published in our second book, The Feast Goes On (Harper Collins 2014).
Oshe Moss (Persian Yoghurt Dip)
- 1/2 bunch silverbeet thick stalks removed, to yield 200 g (7 oz)
- 1/3 cup extra virgin olive oil
- 3 brown onions sliced lengthways across the grain
- 2 cups unsweetened Greek Style yoghurt
- 1 clove garlic crushed
- 1 tin cannellini beans rinsed and drained
- sea salt and freshly ground black pepper
- Wash and chop the silverbeet. Place in a saucepan, cover and steam, with no extra water, until completely wilted, a few minutes. Set aside to cool.
- Heat the oil in a small frypan and fry the onion over medium to high heat until well caramelised and a deep golden brown, at least 20 minutes. Add salt to taste and set aside to cool.
- Mix the silverbeet with the yoghurt, salt, pepper, garlic and beans. Once the onions have cooled, spoon them, together with any remaining cooking oil, on top of the dip.