CUCUMBER-MINT YOGURT SAUCE
Good Morning.
If you have been following along lately, you know that I have been sharing with you my recipes for a Persian Feast in recognition of the Spring Equinox and the celebration known as Nowruz.
So far, I have shared my recipe for the steamed basmati rice that is often prepared with a buttery, crunchy golden crust on the bottom and is known as Chelo. You can get my recipe here.
Then, I shared my recipe for Kebab Koobideh made with spicy ground beef.
So, today I will complete my series on a Persian Feast by sharing my recipe for the tangy and refreshing Cucumber-Mint Yogurt Sauce which is the final piece that brings it all together. So, without further adieu, here is how I make the sauce:
Mint is easy to grow in all climates, and it happens to grow profusely in my kitchen garden, so I love recipes that include mint. For this sauce, finely mince 1/4 cup fresh mint leaves.
Next you will need one half of an English cucumber. Peel it, slice it in half lengthwise and, using a melon-baller or small spoon, remove the seeds from its interior.
The, slice the cucumber lengthwise in long, narrow strips, then dice them up.
You will end up with approximately 1-1/2 cups of diced cucumber, which is then added to a small mixing bowl.
Next, you will need 2 cups of plain yogurt.
Add the yogurt to the bowl containing the diced cucumber, then mix in the minced fresh mint.
Now, finely mince 2 cloves of garlic and add them to the yogurt mixture. The little green stuff you see on the garlic is remnants of mint.
Finally, add kosher salt and coarse ground pepper to taste.
Mix it all up and wa-la! You have a cool and very refreshing sauce to serve with your Chelo Kebabs.
This stuff is delicious folks, and I don’t even like yogurt. My kids can’t get enough of it and literally slather it all over their crispy rice and kebabs. Now that you have all 3 really terrific recipes, I hope you too will make a Persian Spring Feast for your family. They’ll be glad you did!
ENJOY!
NOTE TO THE COOK: This sauce can be made ahead and stored in an airtight container in the fridge for up to a week.
So There You Have It: CUCUMBER-MINT YOGURT SAUCE
- ¼ Cup Fresh Mint, Finely Minced
- 1-1/2 Cups English Cucumber, Peeled, Seeded and Diced
- 2 Cups Plain Yogurt
- 2 Cloves Minced Garlic
- Kosher Salt & Coarse Ground Pepper to Taste
- Trim one end off of an English cucumber and cut it in half.
- You will only need approximately half of an English cucumber for this recipe.
- Peel the cucumber and cut it in half lengthwise.
- Using a melon baller or small spoon, scrape out and discard the seeds.
- Cut the cucumber lengthwise into thin strips, then dice.
- Transfer the cucumber into a small mixing bowl.
- Add yogurt, mint, garlic and salt and pepper to taste.
- Place in an airtight container and store in the refrigerator until ready for use.
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Celia
