Serve this minty yogurt dip as part of a Persian banquet for family and friends. With cucumber and mint, it makes a refreshing side dish for barbecued meats too
Prep:5 mins
Serves 4-6
500g Greek yogurt1 large cucumber, peeled and chopped into 1cm dice2 heaped tsp of dried mint50g golden raisinsdried Persian pink rose petals, a small handful of mint leaves, rolled up and cut into ribbons and a drizzle of olive oil, to serve (optional)
STEP 1Mix the cucumber, dried mint, golden raisins and some salt and pepper in a bowl until evenly combined. Check the seasoning to taste and adjust if needed. Spoon onto a plate or bowl and garnish with the rose petals, mint leaves and a drizzle of olive oil, if you like.
