Persian Cucumber Yogurt (Maast-O Khiyaar) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Traditionally used as a side dish, this recipe goes well along side persian stews and different types of Persian rice. It's similair to the Greek Tzatziki sauce. I learned this Persian recipe from my parents, and mastered it with my own twists. Ingredients:
32 fluid ounces plain yogurt (preferrably caravan or abali brands, found at middle eastern specialty stores) |
1/2 cup kefir cheese |
1 large cucumber |
2 tablespoons mint (dried and crushed) |
2 tablespoons basil (fresh finely chopped) |
1 teaspoon onion powder (optional) |
2 tablespoons dried rose petals (gol-mohammadi) (optional) |
1/2 cup walnuts (crushed) (optional) |
1/2 cup raisins (optional) |
salt (be generous) |
1 tablespoon black pepper, to taste |
Directions:
1. In a large bowl, mix the yougurt and kefir cheese.
2. Finely chop the cucumbers and add to yogurt mixture.
3. Add basil, mint, salt, pepper, onion powder, raisins, walnuts, and dried rose petals to the mixture.
4. Mix well.
5. Refrigerate for an hour and serve.
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