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)

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.


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


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.