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Persian Cucumber-Yogurt Dip with Walnuts (Mast-o Khiar)

Persian cucumber-yogurt dip with crunchy walnuts, raisins, and dried mint, cool and tangy alongside grilled kebabs.

Ingredients

  • 2 cups plain low-fat Greek yogurt
  • 1 cup finely diced or grated cucumber, excess liquid squeezed out
  • 2 tbsp chopped walnuts
  • 2 tbsp raisins, chopped or dried barberries
  • 1 tbsp dried mint or 2 tbsp fresh, chopped
  • 1 clove garlic, minced optional
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 pinch dried rose petals optional, for garnish

Instructions

  1. In a bowl, combine yogurt and cucumber.
  2. Stir in walnuts, raisins, dried mint, and garlic if using.
  3. Drizzle with olive oil and season with salt; mix well.
  4. Chill at least 20 minutes to let flavors meld.
  5. Garnish with a pinch of dried rose petals before serving, with flatbread or as a side to grilled dishes.