Hibiscus and Himalayan pink salt raita

Name: Hibiscus and Himalayan pink salt raita
Prep time: 10 min
Total time: 10 min
Yield: Serves up to 6 people
Cuisine: Pakistani
Ingredients: 2 green finger chillies, deveined and finely chopped; 1½ tsp ground Himalayan pink salt, or to taste; 2 tsp dried hibiscus flowers, lightly pounded in a mortar and pestle; 1 tsp dry-roasted cumin seeds, crushed roughly in a mortar and pestle; 500 g/1 lb 2 oz/2 cups whole Greek-style yogurt, whipped with a fork

Preparation info

Serves
up to 6
people

Difficulty
Easy
Ready in
10 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Summer would bring luscious hibiscus flowers blooming in the garden, but I wouldn’t be allowed to pick them lest I destroy my grandmother’s hard work. Here I’ve combined dried petals with the minerality of pink salt. The result is stunning flavour and colour that looks regal on a dining table.

Ingredients

500 g/1 lb 2 oz/2 cups whole Greek-style yogurt

Asia
Pakistan
Starter
Summer
Vegetarian
Gluten-free

Method

Mix the yogurt, cumin and pink salt together in a bowl. Sprinkle over the hibiscus flower petals and allow the colour to seep through into the yogurt, then stir. Garnish with chillies and serve cool. It’s the perfect accompaniment to the Sindhi biryani.