This Persian yogurt dip is made with cucumber, walnuts, raisins and chopped dill.
Cut the cucumber in half and remove the seeds with a spoon.
Pick the mint leafs and chop finely.
Finely chop the dill including the stalk.
Roughly chop the walnuts.
In a mixing bowl add the yogurt, sour cream, walnuts, raisins, mint, dill, cucumber, salt and pepper and mix well.
Place int he fridge for 15 minutes before serving.
«You can lemon juice into your dip to bring in a sharper flavour. »