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Middle Eastern

Persian Cucumber Dip

Sahar’s Story

I came to Sydney in 2008 to do my masters degree, where I was living until my recent relocation to Melbourne. I never considered myself much of a cook back home in Tehran, but living away from my native metropolis, I’ve found myself slaving away in the kitchen more often, reproducing my favourite Persian dishes- such as this cucumber dip.

Ingredients

500g plain yoghurt
1 cup crushed walnuts
1 cup sultanas, soaked in water for 1 hour if possible
2-3 Lebanese cucumbers, peeled and chopped
1/2-2 tablespoon dried mint, depending on your preference

Preparation

Mix all together and enjoy!

For more on Sahar’s story and Persian cuisine, see our feature story here

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