Cooking Persian Food: Yogurt and Cucumber Soup (Mast-o-Khiar)

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<em>Serves 6</em>
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<p>This refreshing soup from Nesta Ramazani, author of <em>Persian Cooking</em> (Ibex, 1997), is also quick and easy to prepare.</p>
<p>• 2 cups packed mint leaves<br />
• 1 pound seedless cucumbers, peeled and chopped<br />
• 1/2 small white onion, chopped<br />
• 1/2 cup walnuts<br />
• 3 cups plain yogurt<br />
• About 2 cups water<br />
• Salt and freshly ground pepper<br />
• 1/4 cup currants or raisins, optional</p>
<p>1. Pulse the mint, cucumber, onion, and walnuts in a food processor until they are finely chopped or chop them with a mezzaluna or chef’s knife. Transfer these ingredients to a large bowl. Stir in the yogurt; stir in enough water to make a medium-thin soup. Season with salt and pepper.</p>
<p>2. Chill the soup for at least an hour ­before serving. Adjust the seasoning. Garnish the soup with currants or raisins.</p>
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<em>Longtime</em> Herb Companion <em>contributor Carolyn Dille gardens, cooks, and is the author of several cookbooks. She writes in San Jose, California.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/herbal-persian-cuisine-recipes.aspx”>
<strong>Cooking Persian Food: 6 Herbal Recipes</strong>
</a>.</p>

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