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.
What You Will Need
- 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