Chapter 2: Yogurt, Walnuts, Raisins & Dill?!

Yup, no mistakes are made in that title. Persian cuisine always seems to browse through awkward mixtures that somehow always seem to work. And why wouldn’t they? When I was younger (much younger..) I was always trying to explain things to my friends, when they asked me about ‘weird’ things they discovered in our household. Being raised in a multicultural environment made this inevitable. How come there’s so many ‘golden things’ in your house decorations? Why does your mom start cooking at 4PM? Why are we constantly asked to eat/drink more and whether we’re feeling comfortable?  But there’s that one question that I always bluntly answered with: Because it’s simply delicious..just shut up and try it! 🙂 Today I will repeat that same answer to the question asked in this post’s title. I know that just the thought of combining the ingredients might be a big turn-off for many of you, but I’d also like to think that Dishtales visitors are a bit edgier in their kitchens as well. 😉

Persian Yogurt Delight Blog Post Image (1 of 1)

In Western countries dill is commonly used for marinating fish. In Persian cuisine both the dried as well as the fresh version are used in any dish really. Whether it’s used in a side dish like this recipe or a slow-cooked rice meal (prep yourself for future chapters of this category! 🙂 ) it’s a fantastic, aromatic and surprisingly versatile herb. I hope that by trying out this recipe, you’re all encouraged to keep expanding your pallet horizon and continue out-of-the-box cooking. I’m thankful to Persian cuisine, but particularly my mother for raising me in that ‘awkward household’ that taught me to eat, drink & cook with great versatility. Have a food-tastic weekend!

Chapter 2: Yogurt, Walnuts, Raisins & Dill?!


  • 1 container (or 800 gr) Greek yogurt
  • 200 gr walnuts
  • 200 gr raisins
  • 2 tbsp dried dill
  • Salt & Pepper to taste
  • 1/2 lime


  1. Crush the walnuts
  2. Mix all ingredients thoroughly
  3. Season with salt & pepper and add lime juice
  4. Mix thoroughly again
  5. Garnish with some leftover dried dill

Oh and FYI:

The simplicity of this dish makes it very versatile to eat for both breakfast, lunch, dinner (as a side dish) or even as a side dish. The amounts suggested in this recipe suggest serving this dish on various occasions. If you´d like to make a smaller portion, simply use half the quantity of all ingredients.


PS. This recipe serves as a lovely craving dishtale as well! Press HERE for more craving dishtales recipes 🙂


  • Patricia says:

    Wow.. Can I also put this in the freezer?

    • dishtales says:

      Hi Patricia, although I wouldn’t recommend it (loss of flavor) I’m thinking now why this wouldn’t turn into an awesome frozen yogurt..!

  • Jozef says:

    Hi, great recipe! I think one can also use kwark (Dutch soft cheese), right?

    • dishtales says:

      Thanks Jozef! You can definitely use that for a ‘low fat’ version of this dish. Plain Greek yogurt is usually used because of its creamy texture, however, any kind of yogurt can be used for sure! Enjoy! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *