- 1 1/2 cups plain yogurt
- 2 tablespoons roughly chopped walnuts
- 3 tablespoons golden raisins (sultanas), roughly chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and freshly ground black pepper to taste
- 1 large cucumber - peeled, seeded, and diced
- Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
- Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
- Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.
05/13/2018
recipepes.com
Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
