Persian Rose Petal Salad Recipe #318237
(Mast-O Khiar)
Iranian Yogurt & Cucumber Dip with Raisins & Walnuts
by Stacia_
35 min | 35 min prep
SERVES 5
- 1/3 cup raisins
- 1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice
- 3 cups drained yogurt
- 1/4 cup minced green onion
- 1/4 cup chopped toasted walnuts
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 garlic cloves, minced to a paste with salt
- fresh ground black pepper
- rose petal, fresh dried
- Cover the raisins in water to plump for about 30 minutes. Drain. In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic. Season to taste with salt and pepper. Refrigerate for 1 hour. Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
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5 stars