Irani-style yogurt and cucumber dip

By Shayma Saadat

3 cups full-fat yogurt (Greek-style or Balkan-style)
2 pickling cucumbers or 1 English cucumber, peeled, halved, seeded, and grated
½ cup chopped walnuts
1 clove garlic, minced
1 tbsp dried mint, plus extra for garnish
¼ tsp kosher salt, plus more if needed
dried rose petals*, optional
Drizzle extra virgin olive oil

*Available in Persian and Middle Eastern grocery stores

In a medium bowl, add yogurt, cucumber, walnuts, garlic, mint and salt. Stir well to combine. Transfer the mixture to a serving dish. Lightly sprinkle with dried mint and dried rose petals (if using). Drizzle with your best extra virgin olive oil.

NOTE: When preparing this recipe in advance, do not add the cucumber to the yogurt. Keep the grated cucumber and the yogurt mixture in separate containers, covered, in the refrigerator. Drain the cucumber in a sieve prior to stirring the solids into the yogurt mixture.

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