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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
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Dried rose petals
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2 cups plain Greek yogurt
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1 1⁄4 cups grated cucumber
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1 tbsp. dried mint, plus more for sprinkling
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Kosher salt and freshly ground black pepper
Instructions
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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.)
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