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Hibiscus and Himalayan pink salt raita
- Serves
up to 6
people - Difficulty
Easy
- Ready in
10 min
Published 2016
Summer would bring luscious hibiscus flowers blooming in the garden, but I wouldn’t be allowed to pick them lest I destroy my grandmother’s hard work. Here I’ve combined dried petals with the minerality of pink salt. The result is stunning flavour and colour that looks regal on a dining table.
Ingredients
500 g 1 lb 2 oz 2 cups
Method
Mix the yogurt, cumin and pink salt together in a bowl. Sprinkle over the hibiscus flower petals and allow the colour to seep through into the yogurt, then stir. Garnish with chillies and serve cool. It’s the perfect accompaniment to the Sindhi biryani.
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