Persian Herb and Cucumber Yogurt
Ingredients
- 1/4 cup black or golden raisins
- 1 1/2 cups plain yogurt
- 1 cucumber, peeled and finely diced
- 1/4 cup any combination finely chopped fresh mint leaves, dill, parsley, and cilantro
- 1 garlic clove, finely grated or pounded with a pinch of salt
- 1/4 cup toasted walnuts, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- A generous pinch of salt
- Optional: Dried rose petals for garnish
Instructions
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In a small bowl, submerge the raisins in boiling water. Let them sit for 15 minutes to rehydrate and plump up. Drain and place in a medium bowl
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Add the yogurt, cucumber, herbs, garlic, walnuts, olive oil, and salt. Stir to combine, taste, and adjust salt as needed.
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Chill until serving. If desired, garnish with crumbled rose petals before serving.
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Cover and refrigerate leftovers for up to 3 days