Persian Dalal Yoghurt (Herb Infusion Yoghurt)

There are many versions of the Persian Dalal Yoghurt depending the region or provance of Iran.

This Persian Dalal Yoghurt recipe is from North of Iran and is my family recipe, one that is passed down through generations of great home cooks.

The key ingredients which makes this recipe & version unique is chocolate mint and peppermint herbs.

Dalal Yoghurt can be served as a dip or as a side to the rice dishes such as Saffron & Barberry Rice, Lentil Rice & Persian Cumin Rice.



  • 2 sprigs of Parsley – stem removed
  • 1 Sprigs of Coriander– stem removed
  • 3 sprigs of mint – stem removed
  • 4-5 sprigs of Chocolate mint
  • 2 Sprigs of peppermint – stem removed
  • 2 sprigs of basil
  • 1 clove Garlic- peeled
  • teaspoon of salt
  • 1/2 teaspoon of freshly ground pepper
  • 3-4 Cups of yoghurt


Rinse all the herbs. Remove the stem. Roughly chop the herbs and place in a food processor with garlic, salt, pepper and 1 tablespoon of yoghurt. Blend until a smooth paste is formed. In a bowl, mix the plain yoghurt with the herb paste until well combined.

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