Difference between revisions of "Borani-e Khiar"

Latest revision as of 08:05, 14 July 2012

Cucumber, walnut and yogurt salad

½ cup raisins
¼ cup fresh, organic rose petals
2½ cups drained plain whole yogurt, or labneh
½ cup sour cream, optional
1 seedless English cucumber, or 3 Persian cucumbers, peeled and very thinly sliced
2 scallions, chopped
¼ cup fresh mint leaves
¼ cup fresh Thai basil leaves
¼ cup fresh dill weed
¼ cup fresh tarragon leaves
1 clove garlic, crushed, peeled and finely grated
2 red radishes, thinly sliced
2 tsp salt
1 tsp freshly ground black pepper
½ cup toasted walnuts
1 pkg toasted flatbread, such as pita, lavash, sangak or barbary

Combine raisins and rose petals in small container, cover and freeze for at least 30 minutes, or until ready to serve.
Combine yogurt, sour cream, if using, cucumbers, scallions, mint leaves, Thai basil leaves, dill weed, tarragon leaves, garlic, radishes, and salt and pepper in serving bowl.
Mix thoroughly, and adjust seasonings to taste. Refrigerate for at least 30 minutes before serving.
To serve, add walnuts, raisins and rose petals, stir well and serve with flatbread.

@@ Line 21: / Line 21: @@
 * 1 pkg toasted flatbread, such as [[pita]], lavash, sangak or barbary
-== Directions ==
+== Procedures ==
 # Combine [[raisins]] and [[rose petals]] in small container, cover and freeze for at least 30 minutes, or until ready to serve.
 # Combine [[yogurt]], [[sour cream]], if using, [[cucumber]]s, scallions, [[mint]] leaves, [[Thai basil]] leaves, [[dill|dill weed]], [[tarragon]] leaves, [[garlic]], [[radishes]], and [[salt]] and [[pepper]] in serving bowl.