Appetizers
Mast o Khiar (Yogurt and Cucumber Dip)
Ingredients
- 500 g (2 cups) thick plain yogurt
- 2 Persian cucumbers, finely diced
- 1 tbsp dried mint, crumbled
- 2 tbsp raisins (optional)
- 2 tbsp chopped walnuts (optional)
- 1 clove garlic, grated (optional)
- Salt, to taste
Method
- Whisk the yogurt in a bowl until smooth.
- Fold in the diced cucumber, dried mint, and garlic if using.
- Stir in raisins and walnuts if desired, and season with salt to taste.
- Chill for at least 20 minutes before serving to let the flavours meld.
Introduction: A cooling side dish found on nearly every Persian table, mast o khiar combines thick yogurt with diced cucumber, dried mint and sometimes raisins or walnuts.
Cultural Background: A cooling side dish found on nearly every Persian table, mast o khiar combines thick yogurt with diced cucumber, dried mint and sometimes raisins or walnuts. It balances rich, spiced main courses and is especially popular in the hot summer months across the country.
Tips: Salt the diced cucumber and let it drain for 10 minutes before mixing to prevent a watery dip. Use full-fat, strained yogurt for the creamiest texture.
Variations: Mast o Musir: made with dried Persian shallots instead of cucumber for a sharper flavour. Some versions add a few drops of rosewater for a delicate floral note. Vegetarian as written; easily made vegan with plant-based yogurt.
Storage: Refrigerate in a sealed container for up to 3 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I make this vegan?
A: Yes, use a thick plant-based yogurt alternative.
Q: What is dried mint's role here?
A: It provides a distinct, slightly earthy aroma central to the dish's flavour profile.
Please log in to leave a comment.