Persian Rose Petal Salad

Stacia_'s Note:

(Mast-O Khiar) Iranian Yogurt & Cucumber Dip with Raisins & Walnuts

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 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

Directions:

1. 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.

Reviews

[Blue Peacock]

This is one of my all time favorite soups, and I made it quite often while I was in college. I found this recipe in a Middle Eastern cookbook. Sometimes, I add some hard-boiled eggs, chopped to the top, but overall, it is healthy and delicious. The fresh herbs really make the difference. Thank you for posting this recipe.