Name: Yogurt + Cucumber Salad (Mast-o Khiar)
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 2 tablespoons chopped Fresh mint, or 1 teaspoon dried mint; 2 spring onions (white and green parts), chopped; 3 cups (735 g) plain, thick yogurt or labneh*; 2 tablespoons chopped fresh dill weed; 1 teaspoon sea salt; 2 tablespoons chopped Fresh tarragon, or 1 teaspoon dried tarragon; 1 clove garlic, peeled and grated; 3 Persian cucumbers,* or 1 long seedless cucumber, peeled and grated; ½ cup (75 g) seedless raisins Sprigs of fresh mint; 3 tablespoons chopped walnuts (optional); 1 teaspoon freshly ground pepper; 1 radish, diced; Sprigs of fresh dill weed; 1 tablespoon dried rose petals*

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

What I love about this salad is that it’s so easy to make, so classically Persian in taste, and yet so modern. What’s more, it’s a complete meal for vegetarians. I prefer to use thick Persian yogurt or labneh.

Ingredients

3 Persian cucumbers,* or 1 long seedless cucumber, peeled and grated
3 cups (735

Asia
Iran
Salad
Gluten-free
Vegetarian

Method

Combine all the salad ingredients in a mixing bowl. Mix thoroughly, adjust the seasoning to taste, and garnish.
Mix in the garnish and serve with toasted bread or as a side dish. Nush-e joon!

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