Masht-o khiyaar (Persian cucumber salad with sultanas and walnuts)

    1 hour 10 min

    This is a Persian recipe and my favourite cucumber salad. Cucumbers combine with toasted walnuts and sultanas and a light dressing of yoghurt, fresh dill and fresh mint. The flavours are left to meld for an hour for an absolutely divine lunch or starter salad.

    7 people made this

    Serves: 4 

    • 275g natural yoghurt
    • 1 large cucumber, peeled
    • 2 tablespoons roughly chopped walnuts
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh mint
    • 3 tablespoons roughly chopped sultanas
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr10min 

    1. Leave the natural yoghurt to strain in a fine sieve lined with a coffee filter or muslin (there should be approximately 250g thick yoghurt at the end).
    2. Scrape seeds from the cucumber and dice the cucumber.
    3. Briefly toast walnuts in a small frying pan over medium heat. Allow to cool.
    4. Stir yoghurt with dill, mint, walnuts, sultanas, salt and pepper and mix with the pieces of cucumber. Leave for 1 hour to infuse.

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