/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/O5Q6RWA6W37BIAJ6DE35LHJR6M.jpg)
Dried rose petals do double duty in this recipe from Iranian food writer Naz Deravian: they're ground and stirred into the cucumber-yogurt mixture, as well as left whole for the garnish. The tangy, fragrant sauce is the perfect accompaniment for crispy rice tahdig.
Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar)
Ingredients
Serve this pretty Iranian yogurt sauce with flatbread, grilled meats, or dolloped on crispy tahdig rice.
Yield:
Ingredients
-
Dried rose petals
-
2 cups plain Greek yogurt
-
1 1⁄4 cups grated cucumber
-
1 tbsp. dried mint, plus more for sprinkling
-
Kosher salt and freshly ground black pepper
Instructions
-
Lightly grind some rose petals between your fingers, and measure out ¼ teaspoon. In a medium bowl, whisk together yogurt, cucumber, mint, and the ground rose petals. Season generously with salt and pepper. Serve immediately, topped with a sprinkling of more rose petals and mint. Or the sauce can be refrigerated, covered, for up to 3 days; garnish just before serving. (If the sauce becomes runny, stir in a little more yogurt to thicken it.)
- Lightly grind some rose petals between your fingers, and measure out ¼ teaspoon. In a medium bowl, whisk together yogurt, cucumber, mint, and the ground rose petals. Season generously with salt and pepper. Serve immediately, topped with a sprinkling of more rose petals and mint. Or the sauce can be refrigerated, covered, for up to 3 days; garnish just before serving. (If the sauce becomes runny, stir in a little more yogurt to thicken it.)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/PU7IRUY7HRNEPUQJ3EC7ULTPYA.jpg)
