- 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.