Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Yalda Night Board
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Yalda is the celebration of the longest night of the year. Iranians and others in Central Asia, including Tajiks and Azeris, gather together and enjoy delicious food such as pomegranate, persimmons and watermelon. To make serving guests more convenient, I like to assemble a Yalda board. This year, instead of serving beets on their own, I’m turning them into a tasty beet-feta dip!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Beet-Feta Dip:
Yalda Board:
Directions
- For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils.
- For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers.
Cook’s Note
To make a Persian nut mix, follow Food Network Kitchen's recipe for Ajil, and make the sweet version.
