serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Hamed Allahyari is a Persian chef who fled Iran as a refugee. He now runs Café Sunshine and SalamaTea in Melbourne where he offers fellow refugees employment opportunities.
Ingredients
- 500 g Lebanese cucumbers, diced
- 100 g each fresh mint, basil and dill (leaves only), finely chopped
- 100 g walnuts, crushed
- 100 g seedless raisins
- 2 tsp black pepper
- 1 tbsp salt
- 400 g plain yogurt
- 6-8 Ice cubes
- 1 tbsp dried mint, to garnish
- ½ cup dried rose petals (see note), to garnish
- Flatbread, to serve (optional)
Instructions
- Combine cucumber, herbs, walnuts and raisins in a large bowl. Add black pepper and salt and stir until all the ingredients are well mixed. Add yoghurt and stir well. Stir in 6 to 8 ice cubes.
- Serve abdoogh khiar immediately (with flatbread on the side), garnished with mint and rose petals.
Note
•You can purchase dried rose petals at any Middle Eastern grocer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Hamed Allahyari is a Persian chef who fled Iran as a refugee. He now runs Café Sunshine and SalamaTea in Melbourne where he offers fellow refugees employment opportunities.
