A beautiful Persian dip that is packed with flavor between the saltiness of the feta, the richness of the pistachios and the tang of the Greek yoghurt.
3/4 cup + 2 tbsp / 3.5oz / 100g shelled, roasted salted pistachios. Keep 2 tbsp chopped pistachios for scattering over the top.
1/4 cup good olive oil
10.5 oz / 300g Greek feta cheese
A good handful of fresh dill, leaves picked and roughly chopped
2 good handfuls fresh cilantro (coriander) leaves picked and roughly chopped
2 cloves garlic, peeled and crushed
3/4 to 1 tsp red pepper flakes
4 good tbsp full fat Greek yoghurt
Zest and juice of 1 lemon. (Start with juice of half the lemon but use all the zest)
Sea salt, to taste
In a food processor blitz the pistachios and olive oil for 30 seconds.
Next break up the feta into small pieces and add to the processor along with the dill, cilantro, garlic, chili, yoghurt, lemon zest and juice.
Puree until smooth and a slightly rustic texture. Salt and extra lemon juice to taste. The salt level will depend on the saltiness of the feta.
Scatter some toasted pistachios over the top and dribble some olive oil, like in the picture
Serve with crackers or toasted pita chips or baguette.
Keep refrigerated for 1 week.