- A small pinch of Rumi saffron threads
- 3 Tbsp of hot water
- 3/4 cup Greek yogurt
- 1 garlic clove, crushed
- 2 1/2 Tbsp lemon juice
- 3 Tbsp olive oil
- Coarse sea salt
Keeps in the fridge up to 3 days.
(Image via @eventsathavenskitchen on @Instagram.)
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