Borani-e Khiar

Description
Cucumber, walnut and yogurt salad

Ingredients

 * ½ cup raisins
 * ¼ cup fresh, organic rose petals
 * 2½ cups drained plain whole yogurt, or labneh
 * ½ cup sour cream, optional
 * 1 seedless English cucumber, or 3 Persian cucumbers, peeled and very thinly sliced
 * 2 scallions, chopped
 * ¼ cup fresh mint leaves
 * ¼ cup fresh Thai basil leaves
 * ¼ cup fresh dill weed
 * ¼ cup fresh tarragon leaves
 * 1 clove garlic, crushed, peeled and finely grated
 * 2 red radishes, thinly sliced
 * 2 tsp salt
 * 1 tsp freshly ground black pepper
 * ½ cup toasted walnuts
 * 1 pkg toasted flatbread, such as pita, lavash, sangak or barbary

Directions

 * 1) Combine raisins and rose petals in small container, cover and freeze for at least 30 minutes, or until ready to serve.
 * 2) Combine yogurt, sour cream, if using, cucumbers, scallions, mint leaves, Thai basil leaves, dill weed, tarragon leaves, garlic, radishes, and salt and pepper in serving bowl.
 * 3) Mix thoroughly, and adjust seasonings to taste. Refrigerate for at least 30 minutes before serving.
 * 4) To serve, add walnuts, raisins and rose petals, stir well and serve with flatbread.