Cucumber, Sultana and Walnut Salad

Cucumber, Sultana and Walnut Salad


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This is a Persian recipe for a cucumber, sultanas and walnut salad known as 'Masht-o Khiyaar'. Cucumbers combine with toasted walnuts and sultanas in a light dressing of yoghurt, dill and mint. The flavours are left to combine for an absolutely divine lunch or starter salad.


Serves: 4 

  • 275g natural yoghurt
  • 1 large cucumber, peeled
  • 2 tablespoons walnuts, roughly chopped
  • 1 tablespoon dill, diced
  • 1 tablespoon mint, diced
  • 3 tablespoons sultanas, roughly diced
  • 1 pinch salt and freshly ground black pepper, to taste

Preparation:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour15min 

  1. Leave the natural yoghurt to strain in a fine sieve lined with a coffee filter or muslin (there should be approximately 250g thick yoghurt at the end).
  2. Scrape seeds from the cucumber and dice the cucumber.
  3. Briefly toast walnuts in a small frying pan over medium heat. Allow to cool.
  4. Stir yoghurt with dill, mint, walnuts, sultanas, salt and pepper then mix with the pieces of cucumber. Leave for 1 hour to infuse.

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