This is one of my dad’s Persian recipes, and it’s one of my favourite dips ever! You can have it with rice dishes, bread or even vegetable sticks, and it’s very easy to make.
1 cup yogurt of choice (I used coconut yogurt, but the original recipe uses normal dairy yogurt)
1/3 normal sized cucumber, finely chopped (amounts to 1 cup chopped cucumber)
2 handfuls whole dried mint leaves (amounts to 2 tablespoons crushed-up mint leaves)
1 teaspoon salt (I used Himalayan sea salt)
Chop the cucumber into small squares. If you’re starting with whole dried mint leaves, crush them using your hands, making the pieces as small as possible.
Then, put all the ingredients into a bowl and mix well using a spoon. Garnish with mint leaves if you wish, and serve with rice dishes, bread or vegetable sticks!