Healthy Persian Recipes and Expert Tips from Louisa Shafia

Watch Louisa prepare light, modern takes on classic Persian dishes.
In the Kitchen

On Persian tables at mealtime, you’ll usually find a protein, a grain, something pickled, and a yogurt-based condiment. This delicious, vivid-pink version also makes a great dip for fresh vegetables.

Yogurt with Beets

Adapted from The New Persian Kitchen (Ten Speed Press)

This luminous fuchsia yogurt is traditionally made with cooked beets, but we’ll save a step: The raw beet called for here will soften and mellow in the acid of the yogurt, especially if allowed to marinate for an hour before serving.
Makes 6 servings
PointsPlus® value: 2


  • 1/2 clove garlic, minced
  • 1 Tbsp plus 1 tsp dried mint, divided
  • 1 Tbsp plus 1 tsp extra-virgin olive oil, divided**
  • 1 small red beet, peeled and grated (about 1 cup)
  • Sea salt
  • 2 cups thick Greek-style yogurt**
  • Freshly ground black pepper


  1. In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet and 1 teaspoon salt. Set aside to marinate for 5 minutes.
  2. Fold in yogurt and season with salt and pepper. Cover and let rest for at least 1 hour, or up to 24 hours, in refrigerator. Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt and scatter remaining 1 teaspoon mint over top, and serve.
Serving size: 1/6 of recipe

Notes from the author

  • A grater attachment on your food processor will make this recipe even easier, and will save your hands from staining. The natural oils in your skin will awaken the flavor of the dried mint, so rub it between your palms as you add it to the yogurt.

**Notes from

  • When calculating the PointsPlus values for this recipe:
    1. We used 1 tablespoon plus 1 teaspoon olive oil, rather than 3 tablespoons as called for in the book.
    2. We used lowfat Greek yogurt.

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