Friday, January 1, 2016

Yogurt and Cucumber Salad (Mast-o khiar)

A terrific addition to any spicy and/or Mediterranean dish. Very tart, but in a good way. Go full throttle with the add-ins and garnishes as that's what makes this dish so special.

Yogurt and Cucumber Salad (Mast-o khiar)
From A Taste of Persia: an introduction to Persian Cooking (Najmieh K. Batmanglij)

1 cucumber, seeded, peeled, diced (English preferred)
3 c yogurt
1/4 c scallion, chopped
2 T mint leaves, chopped
2 T dill weed, chopped
2 T oregano, chopped
1 T thyme, chopped
4 tsp tarragon, chopped
2 cloves garlic, crushed
3 T walnuts, chopped
1 tsp salt
1 tsp pepper
1/2 c raisins

Springs of mint leaves
Springs of dill weed
3 T dried rose petals
2 T raisins
2 T walnuts, chopped
1 radish, sliced

In a serving bowl, combine all ingredients except raisins. Mix thoroughly and adjust seasonings.

Fridge at least 15 minutes, or up to 4 hours, before serving. If salad is refrigerated for more than an hour, remove from the fridge 10 minutes before serving. Just prior to serving, add raisins and mix thoroughly.

Garnish with mint, rose petals, raisins, walnuts and serve with lavash.

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