The use of roses—petals and waters flavored with them—is common in Persian and Middle Eastern kitchens. Naz sprinkles the petals atop this tart, cooling yogurt sauce she serves with crispy rice dishes, and often with stews and meats. Get the recipe for Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar) ». Matt Taylor-Gross
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.
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What You Will Need
Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar)
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.)
