This lovely dip is from Persiana by Sabrina Ghayour, the cookbook that is my current favourite. I have to yet find a recipe I do not fancy trying… This is a simple, original, and delicious dip. You must try it. It serves 8.

100 g shelled pistachio nuts
75ml olive oil
300g feta cheese
handful of dill, leaves picked (I use dry dill too)
2 handfuls of coriander leaves picked
1 garlic clove peeled and crushed
1 long red chilli of medium heat
3 large tbsp Greek yogurt
rind of 1 lemon and juice of 1 lemon
salt to taste

1. Put all the ingredients in the TM bowl except the pistachios and feta. Blitz for 20 seconds, speed 9. Scrape down with your spatula the sides of the bowl. Blitz for another 20 seconds speed 9.
2. Add the pistachios and chop 20 seconds, speed 5. I like a chunky consistency.
3. Add the feta and blend it all for another 20 seconds speed 5. It looks best, and for me it tastes best too, with a rustic texture.
4. Taste and add salt if desired. Remember feta is very salty.