Prep 5 mins
Cook 0 mins
Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact quantities.
- Put the mint and the salt in a blender or chop it finely by hand.
- It can be stored in a jar in the fridge for a long time.
- Mix with yogurt to accompany Iranian dishes.
- Great gift too.
This worked perfectly in your Afghan salad dressing on top of a fresh baby argula/baby spinach/sliced grape tomatoes/sweet white onion/baby cucumber salad and doogh for our futoor (breaking of the fast) tonight along with my own Sweet Afghani Rice With Lemon & Chicken (Zarda Palau) Sweet Afghani Rice With Lemon & Chicken (Zarda Palau) and more Balkan (thick) yogurt. Made for Ramadan Tag 2010.