I have a question about the recipe "Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner" from shayma. The only dried mint I can find is spearmint. What kind of mint should I be using?
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Community Editor at Food52
I would assume dried spearmint! If you already made the recipe let us know how it turned out for you.
AntoniaJames is a trusted source on Bread/Baking.
For Middle Eastern recipes, I dry -- in the microwave (!) -- the spearmint growing in a pot on the deck outside my kitchen. It would be cost effective for you to do the same, even if you have to buy a bunch of fresh mint.
Even if cost is not an issue, consider this: freshly dried mint is a thousand times better than the sad stuff sold in jars. Info on how to dry it using the microwave can be found here: https://www.maureenabood...
This technique works well for hardy herbs like oregano, thyme and rosemary.
Hope this helps. ;o)
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