Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals
- 2 garlic cloves, finely grated or minced
- 2 cups thick or Greek-style yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, roughly chopped, more for garnish
- 1 1/2 teaspoons dried mint
- 5 small Persian cucumbers, scrubbed and diced
- Sea salt
- 1/2 cup finely chopped pistachios
- 1 1/2 teaspoons dried rose petals, crushed
- 3 tablespoons dried sour cherries, coarsely chopped
- Chopped fresh mint, for garnish
- Extra-virgin olive oil, for garnish
- In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint.
- Fold in the cucumbers and season with salt to taste.
- Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves.
- Drizzle with a generous amount of olive oil and serve immediately.
garlic, yogurt, lemon juice, fresh dill, mint, cucumbers, salt, pistachios, petals, sour cherries, fresh mint, extravirgin olive oil
Taken from cooking.nytimes.com/recipes/1017471 (may not work)