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Persian Yogurt Salad

Persian Yogurt Salad

  • Prep

    10 m
  • Ready In

    8 h 10 m
Violet Grillo-Derderian

Violet Grillo-Derderian

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Carolyn
13

Carolyn

8/27/2004

Easy to make, really nice side dish for curries and other spicy food. I was surprised at how much my husband and I enjoyed it.

MOMMYOFQTEES
12

MOMMYOFQTEES

4/26/2004

this is such a delicous side to have! It can go with almost anything, but is especially good with rice! I absolutely adore it!

JudyB
8

JudyB

4/15/2008

Delicious, cool and easy to make. I added more cucumbers and less yogurt but kept the seasonings the same and the dish was a hit.

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