Persian Rose Petal Salad
1/3 cup raisins
1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice
3 cups drained yogurt
1/4 cup minced green onion
1/4 cup chopped toasted walnuts
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
2 garlic cloves, minced to a paste with salt
fresh ground black pepper
rose petal, fresh dried
1 Cover the raisins in water to plump for about 30 minutes. Drain.
2 In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
3 Season to taste with salt and pepper.
4 Refrigerate for 1 hour.
5 Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
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