yoghurt and cucumber dip

delicious and refreshing dip, to be paired with spicy rice dishes and kebabs

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.

Yoghurt in Persian cuisine is a side dish that plays the role of a palate cleanser. This dip is often served as a side to most herbaceous Persian rice dishes to add a sense of refreshment and coolness to the mouth.

ingredients

• 2 medium-sized cucumbers, coarsely grated
• 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

preparation

• place all the ingredients into a bowl
• mix well
• serve as a side dish or as a dip with crackers

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