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Author Notes: Earthy, dried green spearmint & dill weed, rose petals and toasted cumin make this savory yogurt dish a perfect, cooling accompaniment to a hot khoresh dish. Dried herbs, which are so often shunned in favor of fresh herbs in Western cooking, are a staple of Persian cooking for their earthy flavor. This dish is even more special when studded with dried fruits like cranberries or raisins and toasted walnuts and topped with a drizzle of good olive oil. —RawSpiceBar
- 1 piece RawSpiceBar's Mast-o-Khiar Rose & Herbs
- 2 pieces large cucumbers
- 3 cups dried raisins or cranberries
- 5 cups plain yogurt
- 4 pieces cloves garlic, crushed
- 1.5 cups walnuts, chopped & well toasted
- 1 tablespoon sea salt
- Dice cucumbers into small square cubes, about 1/4 inch each.
- Sprinkle crushed garlic cloves with sea salt, then mash garlic salt mixture into a paste using the back of a knife.
- Combine garlic paste with RawSpiceBar's Mast-o-Khiar Rose & Herbs and yogurt. Cover and refrigerate until ready to serve.
- When ready to serve, stir in cucumber and salt to taste.
- Fold in well toasted, chopped walnuts and dried fruit such as cranberries or raisins. Top with a drizzle of good olive oil (optional). Combine ingredients and serve alongside saffron rice and lamb shanks with rosewater & advieh.
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