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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 1 servings |
||
| Calories 40 | ||
| Calories from Fat 6 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 27mg | 1% | |
| Potassium 417mg | 11% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 0.0g | ||
| Protein 3.0g | 6% | |
Naneh - Mint Paste ( Persian)
Recipe #335718 |
5 min |
5 min prep |
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By: littlemafia
Nov 7, 2008
Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact quantities.
SERVES 1 , 1 jar
Ingredients
- 1 cup fresh mint
- coarse salt
Directions
1
Put the mint and the salt in a blender or chop it finely by hand.2
It can be stored in a jar in the fridge for a long time.3
Mix with yogurt to accompany Iranian dishes.4
Great gift too.
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