Persian Cucumber Salad with Walnuts and Sultanas
Prep time
Cook time
Total time
This is a great salad to serve with a spicy dish.
Recipe type: Salad
Serves: 4
  • 275g natural yoghurt (strained)
  • 1 large cucumber, peeled and roughly diced
  • 2 tablespoons roughly chopped toasted walnuts
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons roughly chopped sultanas (I didn't chop mine, I like nice bites of sweetness)
  • salt and freshly ground black pepper to taste
  1. Place yoghurt in a strainer or sieve lined with cheesecloth or a coffee filter and let stand til thick enough for a dressing.
  2. Peel and dice the cucumber, removing the seeds.
  3. Place walnuts in a frying pan on med-high heat and toss to lightly toast.
  4. Roughly chop walnuts and leave to cool.
  5. Mix all ingredients and leave for 1 hour to infuse. (go ahead, taste it - you'll love it)
Recipe by Orgasmic Chef at