Yoghurt, cucumber and rose petal dip

When I was in Iran, I really wanted to buy a cookbook.  I can think of no better souvenir from a country than a nice thick tome on their fare.  But alas, the only English written cookbook I found was the Australian Women’s Weekly More Slow Cooking.  I am afraid that wasn’t what I had in mind.

When I got home, I did a bit of research and found the book that everyone agreed was the best Iranian cookbook, Food of Life by Najmieh Batmanglij, so I ordered it.  And I must say, it is a jack pot.  I have already cooked three recipes from it, all of which have been a success.  And I have my eye on another.  Tomorrow night’s dinner, in fact.

There are a few ingredients I don’t have, including dried limes.  The same dried limes the quarantine man confiscated from me at Perth Airport.  Luckily, I have seen them at Kakulas Sister in Nollamara.  Another ingredient I didn’t have is ‘golpar’, which I had never heard of.  I went on-line and only got one hit in Australia.  Zaffron Grocery, West Fairfield, NSW, had it, but in 240g packets, which is a lot of golpar when I will probably only ever use one teaspoon.  I bought it anyway and … paid $10.00 for the postage.  What the hell? You only live once! 🙂

Of course, today’s recipe is from this lovely book.  It is huge, 640 pages and with beautiful photos.  If you are interested in cooking from this part of the world, I highly recommend it.

The quantity in the header photo is one third of the published recipe.  I have given these quantities as this is more than enough to serve as part of a starter for six.


  • 1 Lebanese cucumber, diced very finely or shredded and drained
  • 25g Iranian sultanas, chopped.  Australian sultanas will do but Iranian sultanas are really yummy – If you are in Perth, Kakulas Sister in Nollamara sells them.
  • 2 cups of yoghurt, drained overnight, which should produce about 1 cup of drained yoghurt.
  • 2 tsp chives or spring onion, chopped
  • 2 tsp fresh mint, chopped
  • 2 tsp fresh dill, chopped
  • 2 tsp fresh oregano, chopped
  • 1 tsp fresh thyme, chopped
  • 2 tsp fresh tarragon, chopped
  • 1 small clove of garlic, peeled and crushed
  • 10g walnuts, chopped
  • salt and pepper to taste


  • dried rose petals
  • Iranian sultanas
  • walnuts
  • herbs of your choice


  1. Place the cucumber, sultanas, drained yoghurt, chopped herbs, garlic and chopped walnuts in a bowl.
  2. Stir then season with salt and pepper.
  3. Cover and refrigerate until serving.
  4. When ready to serve, garnish and serve with lavash.

8 thoughts on “Yoghurt, cucumber and rose petal dip

    • Hi Anne, I have nearly all of the ingredients. The only things I didn’t have were the golpar, dried limes and dried sour cherries. I now have a lot of golpar 😊

  1. I think u should try and join hungryonion.org.
    This is a e free website, where food lovers discuss eateries, culinary culture and all kinds of ideas
    They and you will benefit from exchange of ideas . You have a lot to offer.
    Thanks.Let me know. I used to go there but since 3-4 weeks ago, photos taken from my cell does not download into my photo album because of new OS of this MAC Air. Have to get this to the shop. let me know if u join and what u think

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