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Title: Borani-Yeh Karafs (Celery Yogurt Dip)
Categories: Nuts, Dairy, Vegetables, Dips, Snacks
Yield: 4 servings

1/4 c Roasted, skinned hazelnuts
16 oz Greek yogurt
4 lg Celery ribs; in 1/2" dice
1 Green onion; chopped
2 tb Dried cranberries; coarse
- chopped, more for garnish
1 tb Fresh lemon juice
1 tb Dried mint; more for
- garnish
2 ts Dried dill
+=OR=+
1 tb Fresh chopped dill; more for
- garnish
1 1/2 ts Kosher salt
Extra-virgin olive oil; for
- drizzling
Chips, flatbreads or
- crudites; for dipping

Coarsely chop the hazelnuts, set a few pieces aside for
garnish and place the rest in a medium bowl.

Add the yogurt, celery, green onion, dried cranberries,
lemon juice, mint, dill and salt to the bowl and mix
well. Taste and adjust all seasonings to your liking.
The dip can be refrigerated in an airtight container for
up to 3 days.

To serve, garnish with reserved hazelnuts, cranberries
and a little sprinkling of dried mint and dill. Drizzle
with olive oil and serve with chips, flatbreads or
crudités.

By: Naz Deravian

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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