Spiced Yogurt Dip with Pita and Peppers


2 Green Cardamom Pods (or Black Cardamom Pods)
1/2 tsp Caraway Seeds
1/2 tsp Black Peppercorns
1 Cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped
2 to 3 Tbsp water
3 Tbsp Harissa Olive Oil or Chipotle Olive Oil
1-1/2 Cups plain whole-milk Greek yogurt
4 (6-inch) pita loaves with pockets, even better when toasted!
3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips


Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then allow spices to cool.

Grind spice mixture to a powder in grinder or mortar and pestle. Purée fresh cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.