Yogurt is no stranger to Persian cuisine and is frankly a mandatory side item on the table. Each region of Iran offers its own unique version of a yogurt dish to accompany a Persian meal.
In the North by the Caspian Sea, the specialty is a garlic and shallot yogurt, which has an intoxicating quantity of Persian shallots mixed into thick and creamy yogurt.
The variety in this recipe, which is more common throughout Iran, blends yogurt with grated cucumbers and dried mint, which are packed with flavors and aroma. To this then we add garlic, salt, pepper, and rose petals to make sure that you fall completely in love!
Yogurt, whether plain or mixed, is typically served with a variety of Persian stews or rice dishes. Though, to make matters more interesting, it’s not considered compatible with every such dish!
Unlike the popular sugary and starch-thickened fat-free yogurt in the US, yogurt in Iran is full-fat, tangy, and flavored with salt and spices. And if we want to incorporate elements of sweetness, we simply reach for a few raisins!
Yogurt with dried mint, cucumber and raisins
- 32 oz whole milk yogurt
- 3 Persian cucumbers, grated. or 1/2 of an English cucumber
- 1/4 cup raisins
- 2 1/2 tablespoons dried mint, or 1/2 cup packed fresh mint finely chopped
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rose petals, ground for garnish on top
- combine all the ingredients in a bowl and mix well.
- Garnish with rose petals and fresh mint.
- Serve as a side dish with Persian stew or rice dishes.