Oshe Moss (Persian Yoghurt Dip)

A Persian yoghurt dip with spinach and beans, topped with golden onions.

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)
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4 cups
Servings
4 cups
Oshe Moss (Persian Yoghurt Dip)
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.

 

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

4 Comments

  1. Andreya

    So delicious and yummy… Thanks for sharing the recipe

  2. celine

    Great recipe! I love to try new and interesting recipes like this! Thanks for sharing 🙂 I am trying it this weekend! Can I avoid adding oil on the top of dip after adding onions?

    1. Lisa Goldberg

      Thank you Celine. Yes of course, you’ll still have plenty of flavour from all the other ingredients. Enjoy!

Leave a Reply

Your email address will not be published.

Now for Something Sweet

Social Media

Recently

Instagram

Since we're talking cheesecake, here's one not to miss.
​Romanian Malai: polenta cheesecake.

​Thanks to cook and caterer Debbie Levi for an outstanding recipe, something we had never seen in all our cheesecake-eating lives.

​Click on the link in our profile to see the cookalong video and the recipe. You can also find it in Now for Something Sweet.

.
​.
​.
​.
​.
​#shavuot
...

159 4

This is Kolac: Dried Apricot Cheese Slice. 
​And I think you need to make it this weekend.
​Recipe in Now for Something Sweet.
​And on the website.
​(recipe link in our profile)
​Just.
​So.
​Delicious.
​.
​.
​.
​.
​.
​.

​#shavuot #cheesecake
...

189 12

Facebook

Categories

Recipes

MMCC Related

Related Posts

Shavuot 2022