What I love about this salad is that it’s so easy to make, so classically Persian in taste, and yet so modern. What’s more, it’s a complete meal for vegetarians. I prefer to use thick Persian yogurt or labneh.
Prep: 15 minutes
3Persian cucumbers,* or 1 long seedless cucumber, peeled and grated
3cups (735g) plain, thick yogurt or labneh*
2spring onions (white and green parts), chopped
2tablespoons chopped Fresh mint, or 1teaspoondried mint
2tablespoons chopped fresh dill weed
2tablespoons chopped Fresh tarragon, or 1teaspoondried tarragon
1clovegarlic, peeled and grated
1teaspoon freshly ground pepper
3tablespoons chopped walnuts (optional)
½cup (75g) seedless raisins Sprigs of fresh mint
Sprigs of fresh dill weed
1tablespoondried rose petals*
Combine all the salad ingredients in a mixing bowl. Mix thoroughly, adjust the seasoning to taste, and garnish.
Mix in the garnish and serve with toasted bread or as a side dish. Nush-e joon!