Persian Yogurt and Cucumber Dip

Be the first to rate

(No Ratings Yet)

Loading...

A cool, herb-flecked Persian classic, this creamy yogurt and cucumber dip is built on strained yogurt, crisp mini cucumbers, toasted walnuts, and plenty of fresh dill and mint. Serve it alongside grilled kebabs, rice dishes, or warm flatbread for a refreshing counterpoint to rich, savory mains.

Nutrition Facts

Per serving (estimated)

• 220 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 16 gCarbs
• 1 gFiber
• 10 gSugar
• 6 gProtein
• 480 mgSodium
• 320 mgPotassium
• 220 mgCalcium
• 1 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Dip

• 2 cups (480g) plain whole-milk yogurt, strained if loose
• 3 Persian (mini) cucumbers, finely diced (about 1 1/2 cups)
• 1/4 cup walnuts, toasted and finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped, plus extra for garnish
• 2 tablespoons golden raisins, plumped in warm water and drained (optional)
• 1 small garlic clove, finely grated (optional)

For the Seasoning and Garnish

• 1 teaspoon dried mint
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• Pinch of saffron threads or dried rose petals for garnish

Directions

1. If your yogurt is loose, line a fine-mesh sieve with cheesecloth, set it over a bowl, and let it drain in the fridge for 30 to 60 minutes until thick like sour cream; skip this step if using Greek-style yogurt.
2. Pat the diced cucumbers dry with a clean kitchen towel to remove excess moisture so the dip stays creamy and does not weep as it sits.
3. In a small dry skillet over medium heat, toast the walnuts for 2 to 3 minutes, shaking often, until fragrant and lightly browned. Let cool, then chop.
4. In a medium bowl, stir together the strained yogurt, dried cucumbers, walnuts, dill, mint, drained raisins, and grated garlic (if using) until evenly combined.
5. Sprinkle in the dried mint, salt, and pepper and fold gently to distribute. Cover and chill for at least 20 minutes so the herbs perfume the yogurt.
6. Spoon the dip into a shallow serving bowl and use the back of a spoon to make a wide, shallow well in the center.
7. Drizzle the olive oil into the well and over the surface, then scatter on the extra chopped mint, a small pinch of dried mint, and the saffron threads or rose petals.
8. Serve cold with warm flatbread, pita, or as a refreshing side to grilled meats and saffron rice.

Cook’s Notes

• Strain the yogurt for at least 30 minutes if it is not already thick; this is what gives the dip its signature scoopable texture.
• Dicing the cucumbers small and patting them dry prevents the bowl from turning watery as the dip rests.
• Toast the walnuts briefly in a dry pan to deepen their flavor and keep them crunchy against the cool yogurt.
• Use true Persian mini cucumbers when you can; they have thinner skins, fewer seeds, and a sweeter flavor than standard cucumbers.
• Let the dip rest at least 20 minutes in the fridge before serving so the dried mint can bloom into the yogurt.

You might also like

Asian

Persian Celery and Lamb Stew

Desserts

Persian Chickpea Flour Cookies with Rosewater and Pistachios

Asian

Smoky Charred Eggplant with Eggs in Garlic-Tomato Sauce

Asian

Tahdig Crispy Rice Crust