While Greek tsatsiki offers up a blend of refreshing cucumber, yogurt, and dill, the Persian version features the elegant and elaborate use of fresh herbs and fruits. And thinning this mixture with about 1 cup of water will give you an incredibly delicious cold soup!\.
Learn more about the history of Jewish Persian food and find additional recipes.
Ingredients
1 cup thick Greek yogurt—whole or 2%
1⁄4 cup toasted walnuts, chopped
1⁄4 cup golden or dark raisins, coarsely chopped
1⁄2 of 1 large cucumber, peeled and cut into 1⁄4-inch dice (approximately 3⁄4 cup)
2 Tablespoons fresh mint, finely minced
2 Tablespoons fresh dill, finely minced
2 Tablespoons fresh chives, finely minced
2 Tablespoons fresh basil, finely minced
2 Tablespoons dried rose petals, crushed or minced (available at Middle Eastern markets)
1 clove garlic, finely minced
Salt and pepper to taste
Additional whole dried rose petals for garnish (optional)
1 Tablespoon finely ground walnuts for garnish (optional)
Directions
- Place the yogurt in a 2-quart bowl and stir until it’s smooth.
- Add the remaining ingredients and stir to combine. Wipe the bowl edges as needed or pour the mixture into a serving bowl.
- Refrigerate for at least 1 hour, and preferably overnight, to allow the flavors to blend.
- Just before serving, sprinkle on additional rose petals and ground walnuts if desired.
- Serve with soft Middle Eastern bread.
Additional Notes
- Greek yogurt or Middle Eastern Labne is much thicker in consistency than American varieties of yogurt. When a recipe requires a thick yogurt base and Greek yogurt is not available, you can substitute sour cream.
- Seeding a cucumber creates a less watery finished product. In this recipe, since you are working with thick Greek yogurt, removing the seeds is optional.
