Persian Rose Petal Salad

INGREDIENTS

1⁄3 cup raisins

1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice

3 cups drained yogurt

1⁄4 cup minced green onion

1⁄4 cup chopped toasted walnuts

2 tablespoons chopped fresh dill

1 tablespoon chopped of fresh mint

2 garlic cloves, minced to a paste with salt

fresh ground black pepper

rose petal, fresh dried

DIRECTIONS

Cover the raisins in water to plump for about 30 minutes. Drain.

In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.

Season to taste with salt and pepper.

Refrigerate for 1 hour.

Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

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