Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts) recipe

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Ingredients

1 ½ cups plain yogurt
2 tablespoons roughly chopped walnuts
3 tablespoons golden raisins (sultanas), roughly chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
salt and freshly ground black pepper to taste
1 large cucumber - peeled, seeded, and diced

Nutrition Info

58.6 calories
carbohydrate: 9.3 g
cholesterol: : -
fat: 2.5 g
fiber: 0.9 g
protein: 1.3 g
saturatedFat: 0.3 g
servingSize: -
sodium: 41.7 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.

  2. Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.

  3. Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

Recipe Yield

4 servings

Recipe Note

This is a Persian recipe and my favorite cucumber salad. Cucumbers are combined with toasted walnuts and sultanas and a light dressing of yogurt, fresh dill, and fresh mint. For best results refrigerate salad for about 1 hour.

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