2 cups plain yogurt
A handful of purslane, pull the leaves off the stems, wash and drain, coarsely chopped if leaves are big
1/2 teaspoon dried mint
Salt and pepper to taste
- In a large bowl combine all ingredients, mix well.
- Transfer into a serving bowl, cover and chill in the refrigerator for at least an hour or until ready to serve.
Variation: Purslane may be added to Yogurt and Cucumber (Mast-o-Khiar), Salad Shirazi, and the platter of Sabzi Khordan.