I have a deep love for this dip! Yoghurt and herb dips are always served at Iranian banquets. This one is best served with rice or salty crackers. If you can’t find dried mint at your local shop, by all means, use fresh mint instead.
- 2 medium-sized cucumbers, coarsely grated and juice squeezed
- 250g (1 cup) greek or full-fat yoghurt
- 30g (3 tbsp) roughly chopped walnuts
- 30g (2 tbsp) raisins
- 3g (1 tbsp) dried mint
- salt and pepper
Place all the ingredients into a bowl and mix well.
Serve as a side dish or as a dip with crackers.
