Iran - Cucumber Yogurt Sauce with Raisins - Mast-o-Khiar & Herbed Rice -Sabzi Pollo

[Olga Drozd]

Iran - Cucumber Yogurt Sauce with Raisins - Mast-o-Khiar

Delightful Persian sauce can be served as a salad with Herbed Rice.

2 cucumbers, peeled, thinly sliced
2 Tablespoons chopped green onion
1/2 cup raisins
1/4 cup chopped walnuts
2 cups plain yogurt
Salt and freshly ground white pepper to taste
1 Tablespoon crushed dried leaf mint

Combine cucumbers, green onion, raisins and walnuts in a medium bowl.  Stir in yogurt, salt, pepper and mint.  Refrigerate to chill thoroughly.  Makes 4 cups.

HERBED RICE: - Sabzi Pollo

Here is a prized dish among the literally hundreds of Persian rice dishes.

About 4 cups lightly salted water
2 cups long grain rice
1 bunch green onions, green part only, chopped (about 1 cup)
1 bunch parsley, chopped (1 cup)
2 bunches cilantro, chopped (2 cups)
1/4 cup butter

Bring about 4 cups lightly salted water to a boil in a large saucepan.  Add rice.  Water should cover rice by about 1 inch.  Cook, uncovered, over medium heat 10 minutes.  Drain.  Rinse rice with cold water.  Drain again.

Combine chopped green onions, parsley and cilantro in a medium bowl.  Mix well.

Melt butter in a large saucepan.  Add a fourth of the rice.  Sprinkle with a third of the herbs.  Alternate layers of rice and herbs, ending with rice.  Remove from heat.  Place a clean cloth towel over saucepan.  Place lid on towel.  Bring corners of towel up and over top of lid.  Fasten securely with a rubber band.  Simmer over very low heat 25 to 30 minutes or until rice is soft and fluffy.  Makes 6 servings.