Cumin and other savory spices, toasted to bring out their aromatics, combine with fresh mint, cilantro, and chile to flavor this smooth Bangladeshi yogurt drink. You can buy black mustard seeds and black salt online at Kalustyan’s.
Featured in: “Milk’s Finest Hour” by Tejal Rao.
Yield: 2–4 Time: 15 minutes 1 tsp. black mustard seeds 1 tsp. coriander seeds 1 tsp. cumin seeds 2½ cups plain full-fat yogurt, strained overnight ¾ cup packed mint leaves ¼ cup packed cilantro leaves 1½ tsp. black salt ½ tsp. ground ginger ½ tsp. ground white pepper 1 fresh green Thai chile, stemmed Kosher salt Instructions In a medium skillet set over medium-high heat, add the mustard seeds, coriander, and cumin, and cook until the seeds begin to pop, 3–4 minutes. Transfer to a spice grinder and grind into a fine powder, then transfer to a blender. Add the yogurt, mint, cilantro, black salt, ginger, white pepper, chile, and 1 cup cold water. Season to taste with kosher salt and purée until extremely smooth.
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