Mast-o-Khorfeh - Yogurt with Purslane

ماست وخرفه/ بورانی خرفه Mast o Khorfeh Yogurt with Purslane is healthy and very helpful to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer when my mother came to visit us at our new home, and she had discovered purslane in the vegetable garden. I knew they looked familiar from back home, but since I didn't plant them in my garden, I was hesitant to eat them. But when my mother handed me a bunch of purslane and said to make a mast-o-khorfeh for lunch, I made it and loved the taste and the texture of it. That summer, we got to have purslane with yogurt, mixed in with salads or simply added to the vegetable platter (sabzi khordan).

Ever since then, I look for them in our garden during the summer, and we don't use any pesticides in order to try and grow everything healthy and safe for consumption. However, it seems that more and more people are discovering the health benefits and the nutritional values of purslane. They are known as a source of Omega-3 fatty acids and antioxidants, vitamin C, and E.

Ingredients

Serves 2-3

-2 cups plain yogurt
-A handful of purslane, pull the leaves off the stems, wash and drain, coarsely chopped if the leaves are big
-1/2 teaspoon dried mint
-Salt and pepper to taste

Method:

1. In a large bowl, combine all ingredients, mix well.
2. Transfer into a serving bowl, cover, and chill in the refrigerator for at least an hour or until ready to serve.

Serve cold with warm bread.

Variation:  Purslane may be added to Yogurt and Cucumber (Mast-o-Khiar), Salad Shirazi, and the platter of Sabzi Khordan.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

 بورانی بادمجان Borani Bademjan is a very delicious appetizer, perfect for eggplant lovers. If you also enjoy garlic, this dish welcomes as many cloves as you care to add!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients

Serves 4-6

-2 large eggplants
-2 cups plain thick yogurt
-2 medium onions, thinly sliced
-4 garlic cloves, peeled and minced
-1 tablespoon dried mint
-A pinch of red pepper (optional)
-Salt and pepper to taste
-Olive oil

Method:

1. Preheat your oven to 400 degrees Farenheight. Make 2-3 cuts in each eggplant to allow steam to escape and prevent bursting.out  Place them on a sheet pan and bake for about 40 minutes or until soft. Remove from the oven, and set aside to cool.
2. Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Add the onions, saute until golden, add the garlic, cook for 2-3 minutes, then mix in the dried mint. Mix thoroughly.
4. In a large mixing bowl, combine the drained eggplant flesh, yogurt, sauteed onion-garlic mixture. Season with salt, and pepper to taste, adjusting as needed.
5. Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil. 
6. Serve cold or at room temperature with warm bread.

Enjoy!