Yogurt with Raisins, Cucumber, and Walnuts

Name: Yogurt with Raisins, Cucumber, and Walnuts
Yield: Makes about 3 1/2 cups
Ingredients: 1/2 cup walnuts; 1 Persian cucumber, finely chopped; 3 cups plain whole-milk Greek yogurt; 3 tablespoons chopped golden raisins; 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon crushed dried mint leaves, plus more for serving; 1 tablespoon olive oil, plus more for drizzling; 2 teaspoons crushed dried rose petals; plus more for serving (optional); Kosher salt, freshly ground pepper; 2–3 tablespoons whole milk (optional); Aleppo-style pepper (for serving)

By Andy Baraghani

March 1, 2017

Yogurt with Raisins Cucumber and Walnuts

Photo by Bobbi Lin

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose. Serve this with our herby rice recipe.

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

1/2 cup walnuts

1 Persian cucumber, finely chopped

3 cups plain whole-milk Greek yogurt

3 tablespoons chopped golden raisins

1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 tablespoon crushed dried mint leaves, plus more for serving

1 tablespoon olive oil, plus more for drizzling

2 teaspoons crushed dried rose petals; plus more for serving (optional)

Kosher salt, freshly ground pepper

2–3 tablespoons whole milk (optional)

Aleppo-style pepper (for serving)

Preparation

Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop.
Step 2
Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.
Step 3
Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
Do Ahead
Step 4
Yogurt can be made 1 day ahead. Keep chilled.

TagsCondiment Persian Middle Eastern Yogurt Dairy Walnut Nut Cucumber Vegetable Side Dinner Gluten Free Vegetarian Make Ahead Oven Bake Bon Appétit

Recipe notes

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