Garnish:
sprigs of fresh mint, dill
3 T. dried rose petals
2 T. raisins
2 T. chopped walnuts
1 radish, diced
In a serving bowl, combine all the ingredients except the raisins. Mix thoroughly and adjust seasoning. The raisins may be added now, they they will absorb liquid and become plump and soft instead of chewy.
Refrigerate for at least 15 minutes, or up to 4 hours, before serving. If the salad is refrigerated for more than an hour, remove it afrom the refrigerator 10 minutes before serving. Just prior to serving add the raisins and mix thoroughly.
Garnish and serve with lavash bread.
Serves 4
Source: A Taste of Persia by Najmieh Batmanglij, p. 26, "Cucumber & Yogurt Salad"
Prepared by: Lena for the August 2000 meeting and the January 2005 meeting