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Persian yogurt and sour cream dip Recipe

Ingredients for 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
  • 1

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

  • 2

    Pick the mint leafs and chop finely.

  • 3

    Finely chop the dill including the stalk.

  • 4

    Roughly chop the walnuts.

  • 5

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

  • 6

    Place int he fridge for 15 minutes before serving.

  • 7


Chef's tip

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

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

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  • Preparation  5mins
  • Cooking time  0h
  • Rest time  15mins

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