Yogurt with Raisins, Cucumber, and Walnuts

Name: Yogurt with Raisins, Cucumber, and Walnuts
Yield: Makes about 3½ cups
Ingredients: ½ cup walnuts; 1 Persian cucumber, finely chopped; 3 cups plain whole-milk Greek yogurt; 3 tablespoons chopped golden raisins; 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon crushed dried mint leaves, plus more for serving; 1 tablespoon olive oil, plus more for drizzling; 2 teaspoons crushed dried rose petals; plus more for serving (optional); Kosher salt, freshly ground pepper; 2–3 tablespoons whole milk (optional); Aleppo-style pepper (for serving)

Andy BaraghaniMakes about 3½ cupsSource

iranian walnut raisin yogurt side healthyish

Yogurt with Raisins, Cucumber, and Walnuts

Ingredients

½ cup walnuts

1 Persian cucumber, finely chopped

3 cups plain whole-milk Greek yogurt

3 tablespoons chopped golden raisins

1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 tablespoon crushed dried mint leaves, plus more for serving

1 tablespoon olive oil, plus more for drizzling

2 teaspoons crushed dried rose petals; plus more for serving (optional)

Kosher salt, freshly ground pepper

2–3 tablespoons whole milk (optional)

Aleppo-style pepper (for serving)

Method

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop.

Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.

Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.

Do Ahead: Yogurt can be made 1 day ahead. Keep chilled.