This is our absolute favourite mezza dip our friend Carrie introduced us to and has it’s pride of place at every gathering.  The recipe is inspired by Sabrina Ghayour who is renowned for Persian and Middle Eastern flavourful dishes.  This creamy dip has the perfect balance of pistachios, feta, herbs and spices and works brilliantly for a shared informal starter, a picnic or anytime really!  You can experiment with the spice level of the chilli, if it is too hot just add extra Greek yogurt and the heat will be a lot less pronounced if left overnight in the fridge. Carrie’s personal take on this recipe is the addition of pomegranates which gives it a delicious refreshing bite. It’s really easy to make and guaranteed to wow your guests.

You’ll need:

100g pistachio nuts, shelled
50ml olive oil
200g feta cheese
1 handful of fresh dill, roughly chopped
2 handfuls of fresh coriander, roughly chopped
1 garlic clove, crushed
1 long red chill, roughly chopped (or halve this if you aren’t too keen on spice)
3-4 tablespoons Greek yogurt
1 lemon, zested and ½ juiced
1 large avocado

For presentation: 200g pomegranate seeds + some loose coriander leaves


1. Whizz up the pistachio nuts and oil for 20-30 seconds in a food processor and then add the herbs, feta, garlic, chilli, yogurt, lemon juice and zest and avocado for another minute or so.  The mixture will be creamy but quite thick.
2. You shouldn’t need to season it because of the saltiness of the feta.
3. Place in a bowl, sprinkle a box of pomegranate seeds in the middle and top with a couple of coriander leaves.
4. Serve with warm fingers of pitta bread or crudities.
5. Expect oodles of compliments and requests for the recipe!

Tip: It can be made a day in advance and will keep in the fridge for about 2 days. Top up with more fresh pomegranate seeds the next day.