One of the many things that makes great Persian/Iranian cooking so addictive: the confluence of savory, sweet and sour. “New Persian Cooking,” a slick new tome by Jila Dana-Haeri, Shahrzad Ghorashian and Jason Lowe, sheds light on Persian cooking’s unique approach to technique and flavor, with easy-to- find ingredients and clear instructions.
Celery and Yogurt
Adapted from “New Persian Cooking,” by Jila Dana-Haeri, Shahrzad Ghorashian and Jason Lowe (I.B. Tauris). Serves 4.
Ingredients
5 ounces heart of celery, washed and finely chopped (about
2/3 cup)
A few walnuts, chopped
12 ounces Greek-style, full-fat yogurt
1 tablespoon lemon juice
Salt and black pepper
1 teaspoon dried mint
Directions
Put celery, walnuts, yogurt, lemon juice, salt and pepper into a bowl (keep aside 1 teaspoon chopped walnuts for garnish) and mix thoroughly. Taste and adjust the seasoning. Sprinkle on dried mint and reserved walnuts. Refrigerate for up to 2 hours before serving.
