Persian Rose Petal Salad

Total Time
Prep 35 mins
Cook 0 mins

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

Ingredients Nutrition


  1. Cover the raisins in water to plump for about 30 minutes. Drain.
  2. In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
  3. Season to taste with salt and pepper.
  4. Refrigerate for 1 hour.
  5. Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
Most Helpful

Made it for a Persian-themed dinner party and it was a BIG hit! It almost had a little too much garlic in it for me, but no one else complained. I could not find edible rose petals anywhere, so I left them out...was still delicious.

jenrost September 28, 2012

This is gorgeous to look at. The taste is not bad but not a special as the look. I used Sunmaid Thompson raisins, Balkan (thick) yogurt so I didn't drain, Chinese pine nuts in place of the toasted walnuts, dried Damascus rose petals from a local Persian grocer, plus the rest of the ingredients. This was served with Luleh Kebabs- Persian Ground Lamb Kebabs, Cherry Almond Pilaf and Persian Tomato and Cucumber Salad (Salad Shiraz). Made for Visiting Iran(Persia) in June 2012!%u200F

UmmBinat June 11, 2012

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.

Blue Peacock August 08, 2008