Time 1h15m Yield 16 Number Of Ingredients 7 Steps:
In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
Time 10m Number Of Ingredients 13 Steps:
Scrub the surface of one cucumber using a vegetable brush and rinse well. Chop into small pieces. Alternatively you may grate the cucumber, especially for making the appetizer style cucumber yogurt salad bites. Drain any juices very well. It should yield about 2 cups grated cucumber. In a mixing bowl, combine cucumber, yogurt, garlic, dill, green onions, mint, and ground rose petals. Season it with pepper and salt as per taste. Add raisins and walnuts if you prefer. The addition of these ingredients is most suitable if preparing it for the appetizer style cucumber salad bites. Chill the mixture for one to two hours. If serving it as a traditional salad, then transfer the mixture to a serving bowl. Garnish with rose petals and mint to finish off the Mast-o-khiar. If serving it as cucumber salad bites, then take the other cucumber, scrub and rinse the surface very well with a vegetable brush. Cut off the ends of the cucumber. Then using a sharp knife cut it lengthwise through the center into two long halves. Using a melon baller scoop out the center portion of the cucumber to create a hollow cavity along the length of the halves. Then cut the hollowed out cucumber halves into smaller pieces. Using a small spoon fill these with the cucumber yogurt mixture. Garnish the yogurt cucumber salad bites with rose petals, mint, red pepper flakes, walnuts, raisins, barberries etc. Place the cucumber salad bites on a serving platter and insert toothpicks to make it easy to serve.
Time 8h10m Yield 8 Number Of Ingredients 5 Steps:
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
Time 8h10m Yield 8 Number Of Ingredients 5 Steps:
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
Time 8h10m Yield 8 Number Of Ingredients 5 Steps:
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
Time 8h10m Yield 8 Number Of Ingredients 5 Steps:
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
More about “persian yogurt salad recipes”
Time 20m Yield About 4 cups Number Of Ingredients 10 Steps:
In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed. Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
