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Cucumber Yogurt with Mint and Rose (Mast-o Khiar)

Photo: Amy Dickerson; Styling: Joni Noe

Total time 10 mins

Serves 6 to 8 (makes 3 cups)

Los Angeles actor Naz Deravian, creator of the food blog Bottom of the Pot, serves this cooling, delicate yogurt with barberry rice as part of a festive dinner for Yalda, the Persian winter solstice celebration. If you like, add raisins, chopped walnuts, dill, minced garlic or green onions, or chopped chives to the yogurt.


  • 2 cups plain, whole-milk yogurt*
  • 1 scant tsp. sea salt
  • 1 tablespoon dried mint, rubbed between your palms to release flavor and fragrance
  • Scant 1/2 tsp. ground dried rose petals, plus more for garnish (optional)*
  • Small pinch of pepper
  • 1 1/4 cups shredded peeled English cucumber or unpeeled Persian cucumber (with juices)
  • Fresh mint leaves for topping

Nutrition Information

  • calories 40
  • caloriesfromfat 45 %
  • protein 2.2 g
  • fat 2 g
  • satfat 1.3 g
  • carbohydrate 3.6 g
  • fiber 0.1 g
  • sodium 200 mg
  • cholesterol 8 mg

How to Make It

  1. Mix all ingredients in a bowl except fresh mint. Adjust seasonings to taste. Top with fresh mint leaves, and, if you like, a sprinkle of ground dried rose petals.

  2. Make ahead: Up to 3 days, covered and chilled (top with fresh mint and dried rose just before serving).

  3. *If your cucumber is especially juicy, replace a few spoonfuls of the yogurt with thicker Greek yogurt. Find dried rose petals at Middle Eastern markets, Latino markets, spice shops, or online. Grind to a powder in a spice grinder before use.