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Posts Tagged ‘The Saffron Tales’

Yoghurt with cucumber and mint

A perfect cooling accompaniment for barbecued lamb kebabs and Persian rice dishes. The fresh mint can be replaced with fresh dill.

Yoghurt with Cucumber & Mint – serves 4-6

  • 200g cucumber
  • 500g Greek yoghurt
  • ½ garlic clove, crushed
  • 2 tsp dried mint
  • 1 tsp chopped fresh mint
  • 1 tbsp sultanas
  • ½ tsp salt
  • ¼ tsp black pepper

Cut the cucumber in half and scoop out the watery middle and seeds with a teaspoon. Grate the cucumber and squeeze out the excess water over a bowl using your hands.

Mix the cucumber into the yoghurt, along with the garlic, dried mint, fresh mint, dill, sultanas, salt and pepper. Stir well before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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