Persian Rose Petal Salad

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

• Ready In: 35 mins
• Serves: 5

Ingredients

• 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 of 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.
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.