Persian Yogurt Bowl
  • 1cup walnuts
  • 4cups full fat yogurt
  • 1tablespoon sugar
  • Salt and Freshly Ground Black Pepperto taste
  • 1large shallotpeeled and thinly sliced
  • 3 Persian cucumberspeeled and cut into small but not fine dice
  • 3 red or purple radishestrimmed and sliced
  • 1/4cup snipped dill leavesuse scissors
  • 3stalks tarragonleaves only, left whole
  • 2stalks spearmintleaves only, minced
  • ice water(optional to thin mixture)
  • 2 tablespoons dried rose budspetals only
  1. Blanch the walnuts for one minute in boiling water, then drain well. Set walnuts out to dry and cool down on paper towels. When dry roughly chop them and set aside.
  2. Pour yogurt into a bowl large enough to mix with all the ingredients. Season it with the sugar (to balance the acidity), salt and pepper.
  3. Add the remaining ingredients including the chopped walnuts. Stir well then cover and refrigerate. Taste after 30 minutes and adjust seasoning if necessary.
  4. Just before serving taste mixture again and adjust. If you prefer a thinner “soup” Add up to one cup of ice water. Serve in individual bowls. Garnish with dried rose petals torn from the buds. Discard the green bud base.