Dadami dip

This dip is special to me as it’s something my father would make. Every Iranian eats sabzi khordan, our famous mixed herb salad; my father took that idea and ran with it, mixing something similar into labneh (strained yoghurt).

SERVES: 4-5 TAKES: 15 MINS (PLUS

OVERNIGHT IF USING YOGHURT)

INGREDIENTS

1kg set natural yoghurt (or 500g

shop-bought labneh)

½ bunch mint, leaves roughly chopped ½ bunch dill, fronds roughly chopped ½ bunch basil, leaves roughly chopped ½ red onion, peeled and

roughly chopped

½ long green chilli, roughly chopped

(deseed for less heat)

2 tsp cumin seeds

2 tsp ground sumac handful of edible dried rose petals 125ml extra virgin olive oil nigella seeds, to sprinkle (optional)

METHOD

If you’re using shop-bought labneh, spoon it into a large bowl and skip to step 2. Otherwise, the day before serving, make your labneh. Spoon the yoghurt onto a large square of muslin or a clean tea towel, then bring the corners together and secure with a knot. Place in a sieve set over a bowl, ensuring it doesn’t touch the base, and leave to strain in the fridge overnight. The next day, discard the whey that’s collected in the bowl then spoon the labneh into a large clean bowl.

Add the herbs, onion, chilli, spices, half the rose petals and half the olive oil to the labneh. Stir to combine then season to taste with salt and pepper.

Transfer the dip to a serving bowl and scatter over the remaining rose petals and some nigella seeds (if using). Drizzle over the remaining olive oil and serve as part of a meze spread.