Cucumber Yogurt with Mint and Rose (Mast-o Khiar) Recipe – Sunset Magazine
Cooling cucumber yogurt with fresh mint and fragrant rose petals, perfect for warm days or festive occasions like Yalda. Serves 6-8.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 2 cups plain, whole-milk yogurt*
- 1 scant tsp. sea salt
- 1 tablespoon dried mint, rubbed between your palms to release flavor and fragrance
- Scant 1/2 tsp. ground dried rose petals, plus more for garnish (optional)*
- Small pinch of pepper
- 1 1/4 cups shredded peeled English cucumber or unpeeled Persian cucumber (with juices)
- Fresh mint leaves for topping
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