Yogurt with Raisins, Cucumber, and Walnuts | view more Recipe

Yogurt with Raisins, Cucumber, and Walnuts

'1/2 cup walnuts', '1 Persian cucumber, finely chopped', '3 cups plain whole-milk Greek yogurt', '3 tablespoons chopped golden raisins', '1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated', '1 teaspoon finely grated lemon zest', '1 teaspoon fresh lemon juice', '1 tablespoon crushed dried mint leaves, plus more for serving', '1 tablespoon olive oil, plus more for drizzling', '2 teaspoons crushed dried rose petals; plus more for serving (optional)', 'Kosher salt, freshly ground pepper', '2–3 tablespoons whole milk (optional)', 'Aleppo-style pepper (for serving)'

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop. Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed. Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil. Yogurt can be made 1 day ahead. Keep chilled.