Persian Yoghurt Dip!!

Well, whether you call it a dip or a raita, this Persian-inspired cucumber yogurt dish is a delightful twist on the classic. Perfect for summer, it's refreshing, fragrant, and bursting with flavor. Known as "yogurt soup" in Persian cuisine, this dish combines creamy yogurt with Middle Eastern herbs and the sweet aroma of rose. Whether you enjoy it as a side or a dip, it's sure to elevate any meal. So why not give this beautiful and delicious recipe a try today? Experience the wonderful fusion of flavors and enjoy a taste of the Middle East with every bite!

Ingredients

1 cup cucumber, peeled and finely diced

1 cup plain Greek yogurt

3 tbsp toasted walnuts finely chopped

1 tbsp dried rose petals, crushed

3 tbsp golden raisins

1/4 cup fresh pomegranate seeds

3 tbsp finely chopped mint and coriander

1 tbsp dill chopped (optional)

1 tsp green chilli finely chopped

1/4 tsp garlic finely chopped

1/3 tsp salt

3/4 tsp zaatar (OR substitute with 1/4 tsp oregano + 1/4 tsp thyme + 1/4 tsp toasted sesame seeds)

1/4 tsp sumac (optional)

1/4 cup ice cold water

Instructions

1. Begin by combining yogurt in a large bowl. Then, add in the chopped cucumber, green chili, minced garlic, rose petals, za'atar, sumac, mint, coriander, and dill. Toss in the pomegranate seeds and season the mixture with salt and pepper to taste. Adjust the consistency by adding water as desired and mix everything together until well combined.

2. Refrigerate the mixture for about 1 hour to allow the flavors to meld together. Just before serving, add the roasted walnuts and raisins for an added crunch and sweetness. Garnish the dish with additional pomegranate seeds and cucumber slices for a fresh touch.

3. Serve immediately as a side dish to complement main courses like rice or pulao. Alternatively, use it as a dip for appetizers. Its refreshing flavors and vibrant colors are sure to impress!