In Iran, yoghurt – mast – makes an appearance at every meal. It can be thin and runny for slurping, or strained and mixed with vegetables or herbs to make ‘salads’ called borani. Yoghurt with cucumber and mint is an ever-popular combination, as is yoghurt and shallot or spring garlic.
This is my version of a great all-purpose thick, herby yoghurt dip. In fact the addition of feta makes it thick enough to use as a spread on warm or toasted bread, but it is just as good with raw vegetables or as an accompaniment to grilled lamb dishes. Vary the herbs depending on the season or personal preference.
For this dish you need to strain the yoghurt to thicken it. It’s easy enough to do at home yourself, and the longer you strain it, the thicker the result.