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Persian cucumber salad with walnuts and golden raisins

Time 45 minutes
Yields Serves 6
Persian cucumber salad with walnuts and golden raisins
(Gary Friedman / Los Angeles Times)
1

Bring 1 cup of water to a boil in a small saucepan, add the raisins and turn off the heat. Let sit for 5 minutes, then drain and transfer the raisins to a small bowl. Mix in the rose petals; set aside to cool.

2

In a medium saute pan over medium-high heat, toast the walnuts until fragrant, 1 to 2 minutes. Remove from the heat; cool.

3

In a large bowl, combine the yogurt, shallot, herbs, salt and pepper and mix with a rubber spatula until well blended. Add the sliced cucumbers and radishes, and stir to combine.

4

Just before serving, add the walnuts and raisin mixture and stir well to combine. Transfer to a serving bowl and garnish the outer edge of the bowl with sprigs of basil, mint and dill. Scatter a few rose petals over the top.

If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color. Dried rose petals are available in Middle Eastern or Latino markets, or the Latino sections of well-stocked supermarkets (they will be hanging with the dried spices). Greek yogurt is available at well-stocked supermarkets. Persian cucumbers are available at well-stocked supermarkets, Middle Eastern markets and farmers markets.

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