Not many culinary cultures are as old and folkloric as Persian, which bridges European, Middle Eastern and Indian traditions. No surprise, then, that the new, updated 25th-anniversary edition of “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies,” by Najmieh Batmanglijcq (Mage), is, so far at least, the year’s most luscious cookbook.
Yogurt and Celery Dip
From “Food of Life,” by Najmieh Batmanglij (Mage). Serves 2.
Ingredients
4 or 5 celery stalks (the inner, more tender stalks)
2 spring onions, chopped
2 tablespoons fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 1/2 cups drained plain yogurt (available at some Middle Eastern markets) or Greek yogurt
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
Directions
Chop the celery into 1/2-inch pieces. In a small bowl, place celery, spring onions, parsley, cilantro, mint, yogurt, salt, pepper and lime juice. Toss well. Cover and refrigerate for an hour. Serve with bread.
