If you're interested in recreating what we made, here are the details! This recipe is courtesy of Mab Abbas and the League of Kitchens

Mast O Khiar (Yogurt with Cucumber, Mint and Rose Petals)

Goat's milk yogurt combined with diced cucumbers and dried mint, topped with crushed rose petals and nuts.

Ingredients

1 very large cucumber (about 1 1/2 pounds)

1 bunch scallions

1 cup fresh cilantro sprigs

1 large fresh mint sprig

4 radishes

1 cup whole milk yogurt (goat's milk yogurt if possible)

1/3 cup crumbled feta cheese

1 1/2 teaspoons extra virgin olive oil

1/3 cup whole walnuts

1/2 teaspoon ground black pepper

1/4 teaspoon freshly ground sea salt

3/4 teaspoon dried mint

2 teaspoons dried rose petals (optional)

lavash or pita, for serving

Equipment

Peeler

Box grater or hand grater

Serving bowl

Wooden spoon

Serving platter

Chef knife

Peel the cucumber and then grate on the large holes of a box grater into a serving bowl. Mix in

the yogurt, mint, pepper, and salt. Crush the rose petals in your hands over the yogurt in a

decorative pattern (if using). Scatter the ground nuts in a decorative pattern. Let sit – it will be

tastier.

Cook's Notes: Mab prefers freshly ground salt from a grinder for dishes that don't require

cooking because it's less processed.

-The flavor and consistency of goat's milk yogurt is similar to the yogurt Mab uses in Iran.

-Use equal parts almonds and walnuts and finely grind in a food processor.

-Make sure to use dried rose petals that are meant for food, rather than potpourri.

Makes: 3 cups

Prep: 10 minutes

Sabzi Khordan (Fresh Herb Salad)

A platter of fresh herbs, scallions, radishes, whole walnuts, and feta topped with olive oil and dried mint.

Ingredients

1 bunch scallions, trimmed, cut into 3-inch lengths

1 cup fresh cilantro sprigs, hard stems trimmed

1 large fresh mint sprig4 radishes, trimmed and sliced

1/3 cup crumbled feta cheese (see Cook's Note)

1 1/2 teaspoons extra virgin olive oil1/4 teaspoon dried mint

1/4 cup whole walnuts

lavash or pita, for serving

Arrange the scallions and cilantro on a serving platter. Tear the mint leaves over top. Gently

toss together. Scatter the radishes across the herbs.

Stir the feta, oil, and mint in a small bowl. Scoop onto one side of the salad. Arrange the

walnuts next to the feta.

Cook's Note: When choosing feta, Mab always buys Greek feta made from sheep and goat's

milk because it tastes the most like the feta from Iran.

Makes: 4 servings

Prep: 10 minutes

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