Pistachio and Feta Dip with Tenderstem Broccoli

Pistachio and Feta Dip

One thing Freya absolutely loves to eat is this dip. Since the first time I made it she was blown away and we’ve had it many times since.

It comes from Persiana by Sabrina Ghayour – which I bought after having a really disappointing Persian meal in a restaurant in Brentford, London. I decided I could do better – bought the book and have made many things from it since.

This is a very quick dip to make – if you have a Nutribullet, a Vitamix or (if you’re wealthy) a Thermomix.

Simply put shelled pistachios, olive oil, feta cheese, dill, coriander, garlic, a red chilli some greek yoghurt and the rind and juice of a lemon in a blender and blitz until smooth.

As you can see I served mine with some raw tender stem broccoli.

The dip has so things going on. It’s salty, nutty, has a chilli hit and is creamy and smooth. I don’t think I’ve ever made a better dip.

Persiana is a great book – the best one I’ve found in its category.

I made quite a few tagines from the book (which I loved). Unfortunately this left me disappointed when I went to Morocco and their food was bland and uninteresting in comparison.

One thought on “Pistachio and Feta Dip with Tenderstem Broccoli

  1. Pingback: Baked Eggs with Feta, Harissa and Tomato Sauce & Coriander | Sieved

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