Persian Yogurt Salad Recipe - Allrecipes.com
Persian Yogurt Salad Recipe
  • READY IN 8+ hrs

Persian Yogurt Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    8 hrs 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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.

 
Most Helpful Critical Review
Aug 03, 2008

I thought it was too bland, but my mom seemed to like it (maybe because its healthy?) It may be that I didn't let it sit over night to infuse the flavors. I might try it again and do that, but I'll probably just look for another recipe.

 
Apr 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!

 
Apr 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.

 
Jun 21, 2008

This was perfect with our kababs and we made gyros with this. I shredded the cucumber with the small side of the cheese grater. I used greek yogurt, kosher salt and just a sprinkle or two of coarse ground black pepper. My son even said this is the best tzaiziki sauce so don't lose this recipe! (I can't spell it, you know the stuff I mean) I added about a half tsp of dried mint too since it was in the meat marinade. Thanks, we loved this!

 
Oct 22, 2007

a little less yogurt would have been perfect. Love the taste.

 
Jul 17, 2009

Beautiful! I used less yogurt like many reviews said, but I have to say that I enjoyed it right away (couldn't wait, it looked sooooo good) more than later. But it was still darn good a couple days later over some fresh greens. Thanks so much for sharing this recipe!

 
Aug 07, 2008

This was okay. I think it would taste better with mint instead of dill.

 

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Nutrition

  • Calories
  • 78 kcal
  • 4%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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