Mast-o-Khiar (ماست و خیار) — Persian Cucumber and Herb Yogurt Dip

• 600 gGreek yogurt (full-fat, plain) (Or use strained labneh for a thicker dip)
• 240 gPersian cucumbers (About 4 small; finely diced)
• 4 gSea salt (About 3/4 tsp)
• 6 gGarlic (1 large clove, finely grated)
• 2 tspDried mint (Persian dried mint preferred)
• 1 tspBlack pepper (Freshly ground)
• 40 gGolden raisins (Rinsed and well-drained)
• 50 gWalnuts (Chopped; toasted)
• 1 tspDried culinary rose petals (Food-grade, lightly crushed)
• 1 tbspExtra virgin olive oil (For drizzling)

Instructions

1. 1

   Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant and lightly browned. Transfer them to a plate immediately so residual heat does not burn the nuts.

2. 2

   Dice the Persian cucumbers into very small cubes (about 3–5 mm) so they distribute evenly through the yogurt. Sprinkle the cucumbers with 2 g of the salt and let them sit for 10 minutes, then press gently in a fine sieve to remove excess liquid.

3. 3

   In a mixing bowl, whisk the yogurt with the grated garlic, dried mint, black pepper, and the remaining 2 g salt until smooth and evenly seasoned. Let the mixture stand for 5 minutes so the dried mint rehydrates and perfumes the yogurt.

4. 4

   Fold in the drained cucumbers, golden raisins, and toasted walnuts until well combined. Cover and chill for at least 30 minutes to meld flavors and thicken the texture.

5. 5

   Spoon the Mast-o-Khiar into a serving bowl and smooth the top with the back of a spoon. Drizzle with olive oil and finish with crushed rose petals, then serve cold for the cleanest, most refreshing flavor.