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!

Mast Esfenaj - Persian Yogurt and Spinach Dip

Mast Esfenaj (Borani Esfenaj) is a refreshing and nutritious yogurt and spinach dip. This healthy side dish pairs beautifully with rice, stews, chicken, or fish. Yogurt and Spinach dip is easy to make and can be served as an appetizer.

Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients

Serves 4

- 2 cups plain yogurt
- 2 pounds fresh spinach, washed and chopped (or  1 x 10-ounce package frozen spinach, thawed)
-1-2 cloves of garlic, minced
-2 tablespoons walnuts, crushed *optional
-Salt and pepper to taste
- Dried petals for garnish

Method

1. Wash and chop the spinach into small pieces. 
2. Place spinach into a medium pan with 1/2 cup of water.  Bring to a gentle boil over medium-low heat, then reduce the heat, and steam for 7-10 minutes or until tender. Set aside to cool.
3. Drain well, then transfer spinach to a mixing bowl. 
4. Add yogurt, minced garlic, walnuts, salt, and pepper, mix well until combined.
5. Garnish with chopped walnuts and crushed dried rose petals. 
6. Refrigerate for at least two hours before serving. 

Serve cold or at room temperature with warm bread as an appetizer or alongside rice and grilled dishes.

Enjoy!