LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary

prep:
10 mins
additional:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Nutrition Facts

59 calories; protein 1.3g; carbohydrates 9.3g; fat 2.5g; sodium 41.7mg. Full Nutrition
Advertisement

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0