Cucumber Yogurt with Mint and Rose (Mast-o Khiar)
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Photo: Amy Dickerson; Styling: Joni Noe
Los Angeles actor Naz Deravian, creator of the food blog Bottom of the Pot, serves this cooling, delicate yogurt with barberry rice as part of a festive dinner for Yalda, the Persian winter solstice celebration. If you like, add raisins, chopped walnuts, dill, minced garlic or green onions, or chopped chives to the yogurt.
How to Make It
Step 1
1
Mix all ingredients in a bowl except fresh mint. Adjust seasonings to taste. Top with fresh mint leaves, and, if you like, a sprinkle of ground dried rose petals.
Step 2
2
Make ahead: Up to 3 days, covered and chilled (top with fresh mint and dried rose just before serving).
Step 3
3
*If your cucumber is especially juicy, replace a few spoonfuls of the yogurt with thicker Greek yogurt. Find dried rose petals at Middle Eastern markets, Latino markets, spice shops, or online. Grind to a powder in a spice grinder before use.
Ingredients
2 cups plain, whole-milk yogurt*
1 scant tsp. sea salt
1 tablespoon dried mint, rubbed between your palms to release flavor and fragrance
Scant 1/2 tsp. ground dried rose petals, plus more for garnish (optional)*
Small pinch of pepper
1 1/4 cups shredded peeled English cucumber or unpeeled Persian cucumber (with juices)
Fresh mint leaves for topping
Directions
Step 1
1
Mix all ingredients in a bowl except fresh mint. Adjust seasonings to taste. Top with fresh mint leaves, and, if you like, a sprinkle of ground dried rose petals.
Step 2
2
Make ahead: Up to 3 days, covered and chilled (top with fresh mint and dried rose just before serving).
Step 3
3
*If your cucumber is especially juicy, replace a few spoonfuls of the yogurt with thicker Greek yogurt. Find dried rose petals at Middle Eastern markets, Latino markets, spice shops, or online. Grind to a powder in a spice grinder before use.
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