I don't know how often I've made this yoghurt! It was literally the first things our mother taught us in the kitchen. It accompanies pretty much every Persian dinner spread, I guess you could describe it as Iran's answer to Tzatziki, except there's no garlic and the whole thing is finished off with dried mint and crushed rose petals.
400 g greek yoghurt
1 large cucumber, diced into pea sized pieces
2 sprigs fresh mint, roughly chopped
½ tbsp dried mint
1 shallot, peeled and finely chopped
salt & pepper, to taste
rose petals, to garnish
1. Combine the yoghurt, cucumber, mint, dried mint and shallot and mix thoroughly. If the mixture seems a little too thick, carefully add some water (but the cucumbers should give off enough water to loosen the yoghurt). Add salt and pepper to taste.
2. Arrange in a serving bowl, scatter with crushed rose petals.