Yogurt with Raisins, Cucumber, and Walnuts

Name: Yogurt with Raisins, Cucumber, and Walnuts
Yield: Makes about 3 1/2 cups
Ingredients: 1/2 cup walnuts; 1 Persian cucumber, finely chopped; 3 cups plain whole-milk Greek yogurt; 3 tablespoons chopped golden raisins; 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon crushed dried mint leaves, plus more for serving; 1 tablespoon olive oil, plus more for drizzling; 2 teaspoons crushed dried rose petals; plus more for serving (optional); Kosher salt, freshly ground pepper; 2–3 tablespoons whole milk (optional); Aleppo-style pepper (for serving)

By Andy Baraghani

March 1, 2017

Yogurt with Raisins Cucumber and Walnuts

Photo by Bobbi Lin

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose. Serve this with our herby rice recipe.

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