Author Notes
This is a gorgeous Persian-style dip which can be enjoyed with potato chips, crackers, or bread. It is also a lovely accompaniment to any sort of grilled meat. —shayma
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Ingredients
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3 cups
full-fat yogurt (strained/Greek-style)
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2
pickling cucumbers (or 1 English cucumber), peeled, halved, seeded, and grated
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1/2 cup
chopped walnuts
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1
clove garlic, minced
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1 tablespoon
dried mint, plus extra for garnish
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1/4 teaspoon
sea salt, plus more if needed
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dried rose petals (optional)
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Extra-virgin olive oil, for drizzling
Directions
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In a medium bowl, add yogurt, cucumber, walnuts, garlic, mint, and salt. Stir well to combine.
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Transfer the mixture to a serving dish.
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Lightly sprinkle with extra dried mint and, if using, dried rose petals.
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Drizzle with your best extra-virgin olive oil.
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NOTE: When preparing this recipe in advance, do not add the cucumber to the yogurt. Keep the grated cucumber and the yogurt mixture in separate containers, covered, in the refrigerator. Drain the cucumber in a sieve before stirring the solids into the yogurt mixture.
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.
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