Mast-o-Khiar (Persian Yogurt and Cucumber Dip)

July 20, 2019

Mast-o-Khiar (Persian Yogurt and Cucumber Dip) - kvalifood.com

A Persian yogurt side dish with diced cucumber, crushed walnuts, raisins, dried mint, and rose petals. The walnuts and raisins are what distinguish it from yogurt-cucumber dips found in other cuisines like tzatziki or raita.

Serves 4

Ingredients

500 g Greek yogurt, full-fat
150 g cucumber (~1 medium), finely diced
3 tbsp walnuts (~20 g), lightly crushed
2 tbsp raisins (~18 g)
1 garlic clove (~5 g), finely grated (optional)
1 tbsp dried mint
1 tsp dried rose petals, crushed
1/2 tsp salt
1 pinch black pepper

Directions

Dice the cucumber into small cubes (roughly 5 mm). If very watery, drain briefly in a sieve.

Lightly crush the walnuts with a mortar and pestle or chop coarsely. You want irregular pieces, not powder.

If using garlic, grate it finely or press through a garlic press.

In a mixing bowl, combine the yogurt, cucumber, walnuts, raisins, garlic (if using), dried mint, and half the crushed rose petals. Season with salt and pepper. Stir until combined.

Cover and refrigerate for at least 30 minutes, up to 2 hours.

Transfer to a serving bowl and garnish with the remaining rose petals and a sprinkle of dried mint.

Notes

Without the walnuts and raisins, this becomes a simpler dip. They are what make it distinctly Persian.
Fresh dill (1-2 tbsp, chopped) is a valid addition for a more herbaceous version.
Keeps refrigerated for 2-3 days. The cucumber releases water over time, so stir before serving.
Serve with flatbread, alongside rice and stews, or as part of a spread.