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Oshe Moss (Persian Yoghurt Dip)

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Servings: 4 cups
Course: Sides and Starters
Cuisine: Persian
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.