yogurt with cucumber, mint and rose petals

Yogurt with Cucumber, Mint and Rose Petals

This recipe was made in a recent Persian class at LACMA. It’s a perfect summer side dish.

A side of yogurt is a common accompaniment to Persian meals. A staple in Persian cooking, in antiquity roses were used in food, perfumery and in religious ceremonies.

3 garlic cloves, smashed and peeled
1 teaspoon salt
2 cups plain Greek yogurt
3/4 cup combination of fresh mint and dill, chopped
3 Persian cucumbers, diced
2 tablespoons olive oil
2 teaspoons dried rose petals, lightly crushed

On a cutting board, sprinkle the garlic cloves with salt and mash into a paste with a knife. Combine the garlic paste with the yogurt and dill. Dice the cucumber and add to the yogurt mixture. Stir, taste and adjust seasoning. When ready to serve, place the yogurt mixture in a serving dish and drizzle with olive oil and rose petals.

Serves 6 to 8

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