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Cucumber Yogurt with Mint and Rose (Mast-o Khiar)





Yields
Serves 6 to 8 (makes 3 cups)



Total Time
10 mins

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.

su-Cucumber Yogurt with Mint and Rose (MAST-O KHIAR) Image




Photo: Amy Dickerson; Styling: Joni Noe

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories40
% Daily Value *
Total Fat 2g3%

Saturated Fat 1.3g7%
Cholesterol 8mg3%
Sodium 200mg9%
Total Carbohydrate 3.6g2%

Dietary Fiber 0.1g1%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.