Natural yoghurt is the quintessential accompaniment for most Persian meals. There are many variations of the theme, all designed to take an already tasty dish to extraordinary new heights.


  • 2 large Lebanese cucumber
  • 3 spring onions, washed
  • 1 clove garlic , peeled (Optional)
  • 1 tablespoons dried mint
  • 1 tablespoon fresh mint chopped
  • 2 cups Natural yoghurt
  • Salt & pepper


  1. Roughly chop cucumber, spring onions, garlic and fresh mint, as shown.
  2. Place chopped ingredients in the food processor along with salt, pepper & dried mint. Blend until a smooth paste. (note: if you prefer the chunky cucumber, then finely chop the ingredients)
  3. Place the mixture into a serving bowl & add yoghurt. Mix well until well combined. Adjust seasoning if required.

Great Served alongside of Spice Library Split-Pea Stew or Saffron & Barberry Rice.

Nushe-e-Jan! (Enjoy!)


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