Yogurt and Cucumber (ماست و خیار)

• 300 gPersian cucumbers (about 4–5 small; finely diced 5 mm)
• 3 gFine salt (½ tsp, for drawing out cucumber water)
• 600 gWhole-milk plain yogurt (strained (Greek-style) for thicker texture)
• 2 gDried mint (na’na) (1 tbsp)
• 1 gDried dill (1 tsp)
• 20 gFresh chives or scallions (finely sliced)
• 1 gRose petals (gol-e mohammadi), dried edible (1 tbsp, lightly crushed)
• 45 gWalnuts (coarsely chopped)
• 30 gGolden raisins (rinsed and drained well)
• 1 gBlack pepper (½ tsp, freshly ground)

Instructions

1. 1

   Dice the cucumbers into 5 mm pieces for an even, spoonable texture. Toss them with 3 g (½ tsp) fine salt in a bowl and let stand 10 minutes at room temperature. This step pulls out excess water so the yogurt stays thick and creamy rather than turning runny.

2. 2

   Drain the cucumbers in a fine-mesh sieve for 5 minutes, then press gently with the back of a spoon to remove extra liquid without crushing the pieces. If your cucumbers are very watery, lay them on paper towels for 2 minutes, then transfer to a clean mixing bowl.

3. 3

   Add 600 g strained plain yogurt to the bowl with cucumbers. Sprinkle in dried mint, dried dill, sliced chives (or scallions), crushed dried rose petals, and black pepper. Mix slowly for 30–45 seconds until evenly distributed, keeping the cucumber pieces intact.

4. 4

   Fold in the chopped walnuts and drained golden raisins for the signature sweet-savory Persian balance. Taste and adjust seasoning only if needed (the cucumbers were pre-salted). Cover and refrigerate for 30 minutes to let the dried herbs rehydrate and the flavors meld.

5. 5

   Before serving, stir once and check consistency. If it feels thicker than you like, loosen with 15–30 g (1–2 tbsp) cold water and mix briefly. Serve chilled (4–7°C). For a traditional finish, sprinkle a little extra dried mint and a few walnut pieces on top.