There are many versions of this sauce, often without the garlic. But why not?

It’s included here to serve with potato chop, but makes a pretty appetizer with flat bread and more fresh herbs. If you don’t happen to have dried rose buds, don’t worry. Goli grew up on her family’s wild rose estate in Kashan, Iran, so she always has them around.

2 c. plain yogurt
2 tbsp. fresh chopped dill, or 1 tbsp. dried dill
1 tbsp. fresh chopped mint, or 1 tbsp. dried mint
1/2 of a medium cucumber, peeled, seeded and minced or grated
2 tbsp. raisins
1 clove of garlic, minced
Salt and pepper to taste
Rose petals for garnish (optional, but lovely)
1 tbsp. chopped walnuts for garnish (optional)

In a small bowl, combine all ingredients except for rose petals. Let flavors meld for at least 30 minutes before using. Stir again, and garnish with more black pepper, rose petals, and walnuts. Refrigerate if making more than 30 minutes before serving.