Kid-friendly Buttermilk Mint Dressing Recipe - Sticky Fingers Cooking
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Recipe: Buttermilk Mint Dressing

Recipe: Buttermilk Mint Dressing

Buttermilk Mint Dressing

by Dylan Sabuco
Photo by ArtCookStudio/Shutterstock.com
prep time
10 minutes
cook time
makes
4-6 servings

Fun Food Story

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Buttermilk Mint Dressing

Whisk your way to a homemade delight with our creamy, tangy Buttermilk Mint Dressing. The magic starts with making your very own buttermilk. You'll add a touch of lemon juice to a milk-based mixture and watch as it transforms into a rich, tangy buttermilk dressing just right for drizzling over Incredible Iranian "Dooymaaj" Bread Salad or a plate of your favorite roasted veggies!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Medium mixing bowl
  • Liquid measuring cup
  • Measuring spoons
  • Whisk
  • Cutting board
  • Kid-safe knife
  • Citrus squeezer (optional)
scale
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Ingredients

Buttermilk Mint Dressing

  • 1/4 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 lemon
  • 1 mint sprig

Food Allergen Substitutions

Buttermilk Mint Dressing

  • Dairy: Substitute dairy-free/nut-free milk.

Instructions

Buttermilk Mint Dressing

1.
measure + whisk

Measure and whisk 1/4 cup milk, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a medium mixing bowl.

2.
slice + squeeze

Slice 1 lemon in half and squeeze all the juice into the bowl of milk. This will make the milk turn into buttermilk. Stir the juice and milk together. The milk will start to separate if you let it sit too long, so be ready to toss this dressing on your salad right away.

3.
tear + stir + drizzle

Finally, tear 1 sprig of mint leaves into tiny shreds. Add the mint to your buttermilk mixture, stir a few times and drizzle over your Incredible Iranian "Dooymaaj'' Bread Salad!

History of Buttermilk Dressing!

Photo by Elena Veselova/Shutterstock.com
  • Recipes for buttermilk dressing go back to at least 1937 in Texas. Typical ingredients include buttermilk, mayonnaise, garlic, herbs, and lemon juice or vinegar. Homemade buttermilk dressing will last in your refrigerator for about one week.
  • Buttermilk dressing inspired the creation of Ranch dressing in the 1950s. Ranch has most of the same ingredients as buttermilk dressing with more seasoning and may include sour cream for extra tanginess. While working in Fairbanks, Alaska, Steven Henson created the salad dressing for work crews. Later, he bought a guest ranch in Santa Barbara County in California and named it Hidden Valley Ranch. He served his salad dressing at the ranch, and guests bought jars of it to take home. In 1957, Steve began to sell packages of his dressing mix, named after his ranch, in stores.

Let's Learn About Iran!

Photo by Bluemoon 1981/Shutterstock.com
  • The Islamic Republic of Iran is a country in the Middle East. It has also been known as Persia. The Caspian Sea and Turkmenistan border Iran on the north; Azerbaijan and Armenia on the northeast; Iraq and Turkey on its western border; the Gulf of Oman and the Persian Gulf are to the south; and Afghanistan and Pakistan border Iran to the east.
  • Iran is the second largest country in the Middle East. Its total area is 636,372 square miles. That is about the size of Alaska and Washington State combined. The population is over 87.5 million. Tehran is the capital and largest city.
  • Iran's government is a unitary authoritarian theocratic presidential Islamic republic. It has a Supreme Leader, who has ultimate authority, a president, a vice president, and a chief justice, and the legislative body is the Islamic Consultative Assembly. Shia Islam is the official religion. The currency is the Iranian rial. 
  • Iranians primarily speak Persian, also known as Farsi, the official language used in education and government. The other recognized language of religion is Arabic. The three most widely spoken languages are Persian, Azerbaijani or Azeri, and Kurdish. 
  • Most of Iran is on the Iranian Plateau. The exceptions are the Caspian Sea coastline and the province of Khuzestan. Although it is called a plateau, its terrain is not flat. It contains several mountain ranges, and its highest peak is 24,580 feet. Mount Damavand, a dormant stratovolcano and Iran's tallest mountain is 18,402 feet high.
  • The northern part of the country, near the Caspian Sea, has lush lowlands and mountain forests. The eastern part is desert with a few salt lakes, including Iran's largest desert, Dasht-e Kavir, also known as the Great Salt Desert. 
  • Iran's climate varies from arid to semi-arid to subtropical to alpine. Summer temps can reach over 100 degrees F. In winter, temperatures are severely cold in the Zagros mountains in the western part of the country, and snowfall can be heavy. 
  • Wildlife native to Iran includes the critically endangered Asiatic cheetah (or Persian cheetah), the Persian leopard (the largest leopard subspecies), and the Asian black bear. 
  • Iran is known for its Persian or Iranian carpets, both pile-woven rugs and flat, tapestry-woven rugs called "gilim" (or "kilim"). Persian carpets go back to at least 400 BCE.
  • Persian culinary regions are deeply interconnected. Although Persian people speak many different languages and follow various religions, they share a common history that dates back to the time of Persian Empire rulers Cyrus and Darius. Persian culinary traditions have influenced cuisine worldwide, including the food of India, Morocco, and Northern Europe. 
  • Three types of food are almost always served in a traditional Persian meal: grilled meat, rice, and stew.
  • Rice is often seasoned with saffron or is "jeweled," which means many foods are added so that the rice looks like it is stuffed with diamonds and colorful jewels.
  • "Khoresh," or Persian stew, is often made with dried lemons, fenugreek, and herbs like parsley and mint. Soups and stews are typically served as the main course and are accompanied by cheese, bread, and a heaping plate of fresh herbs.
  • Shirazi salad, consisting of cucumber, tomato, onion, and mint, dressed with lemon or lime juice or verjuice (a sour juice), is often served with meat or rice dishes or stews.

What's It Like to Be a Kid in Iran?

  • Family life is extremely important in Iran, and families spend much time together. Children feel supported by their families. Religion and traditions are highly valued.
  • Most Iranian kids live with their father, mother, and siblings. They are expected to respect their elders and to be good students. 
  • Generally, boys and girls go to separate schools, and there are strict dress code policies.
  • Kids may play football (soccer), volleyball, basketball, handball or participate in wrestling or athletics (track and field). They like to play "Tileh bazi" or marbles.
  • Families enjoy picnicking and playing at parks, especially in spring and summer. There are palaces, ancient ruins, and other historical places to visit in Iran. To see fish, sharks, snakes, and amphibians, families can go to the Isfahan Aquarium in Isfahan province.    
  • In Tehran province, kids may enjoy going to the Eram Amusement Park, a theme park with a zoological garden and a 20-acre lake, where you can water ski, canoe, or kayak. Tehran Jurassic and Spider Park is an amusement park with life-sized, moving models of dinosaurs and giant models of insects. Education and fun are combined at the Human Park, a museum that teaches families about the human body. Kids can even stand inside a huge model of a human mouth!
  • Kids in Iran may eat "koufteh ghelgheli" or "tiny meatballs," served with rice. They can be made of ground beef, lamb, or turkey and cooked with sliced onions, carrots, and potatoes. 
  • For sweet snacks, they may have "koloocheh" or Persian New Year Bread (a stamped cookie or bread), "nan-e berenji" (rice cookies with poppy seeds), or "gaz" (a nougat candy made from sugar, pistachio or almond kernels, rose water, and egg whites).

The Yolk's On You

What is a mint’s favorite sport? 

Bad-mint-on!

THYME for a Laugh

What did the butter ask the milk?

"How do you churn into buttermilk?"

THYME for a Laugh

What seasoning is spicy yet cold?

Pepper-mint!

The Yolk's On You

What did the mint say to the other mint? 

We're mint to be together!

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