Persian Yogurt and Cucumber Dip

[Guest guest]

Persian Yogurt and Cucumber Dip

 

1 long seedless cucumber, peeled and diced

1/2 cup raisins, washed and drained

3 cups whole-milk yogurt (see recipe can use lowfat)

1/2 cup sour cream, optional

1/4 cup chopped scallions

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh dill weed

2 cloves garlic, peeled and crushed

3 tablespoons chopped shelled walnuts

1 teaspoon salt

1/4 teaspoon ground pepper

 

Garnish

1/2 teaspoon chopped fresh or dried mint

1 dried rosebud and 2 tablespoons petals

 

In a serving bowl, combine cucumber, raisins, yogurt,

sour cream (if desired), scallions, mint, dill,

garlic, and chopped walnuts. Mix thoroughly and season

to taste with salt and pepper.

Refrigerate for at least 1 hour before serving.

Garnish with 1/2 teaspoon mint, rosebud, and petals.

Serve with bread as an appetizer. Nush-e Jan!

Note: For fewer calories and less fat, you may use

low-fat yogurt in place of whole-milk yogurt and

eliminate the sour cream.

Variation: This may be transformed into a refreshing

cold soup by adding 1 cup of cold water and 2 or 3 ice

cubes to the mixture.

Makes 4 servings.

 

 

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