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

1. In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint.
2. Fold in the cucumbers and season with salt to taste.
3. Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves.
4. 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)