Persian yogurt and sour cream dip Recipe

This Persian yogurt dip is made with cucumber, walnuts, raisins and chopped dill.

  • Preparation
    5mins
  • Cooking time
    0mn
  • Rest time
    15mins
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Ingredients
Pour people
  • Soured cream : 100 g
  • Natural yoghurt(s) : 300 g
  • Dill : 1 bunch
  • Fresh mint : 1 bunch
  • Cucumber(s) : 1 whole
  • Raisin(s) : 25 g
  • Walnut kernel(s) : 25 g
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 5 Turn
Method
  • ETAPE 1

    Cut the cucumber in half and remove the seeds with a spoon.

  • ETAPE 2

    Pick the mint leafs and chop finely.

  • ETAPE 3

    Finely chop the dill including the stalk.

  • ETAPE 4

    Roughly chop the walnuts.

  • ETAPE 5

    In a mixing bowl add the yogurt, sour cream, walnuts, raisins, mint, dill, cucumber, salt and pepper and mix well.

  • ETAPE 6

    Place int he fridge for 15 minutes before serving.

  • ETAPE 7


Chef's tip

«You can lemon juice into your dip to bring in a sharper flavour. »

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