Mast-o-Musir (Persian Wild Shallot Yogurt)

March 3, 2010

Mast-o-Musir (Persian Wild Shallot Yogurt) - kvalifood.com

A Persian yogurt dip made with musir – dried wild shallots from the Zagros Mountains. Musir has a distinctive flavour that regular shallots or garlic cannot fully replicate. The dip is simple: rehydrated musir folded into thick yogurt, then chilled to let the flavour develop. A standard accompaniment to kabab and rice.

Serves 4

Ingredients

30 g dried musir (Persian wild shallot discs), ca. 2 tbsp
250 g full-fat Greek yogurt (or strained yogurt)
1/2 tsp salt
1/4 tsp ground black pepper
dried mint, for garnish (optional)
dried rose petals, for garnish (optional)
olive oil, for drizzle (optional)

Directions

Place the dried musir discs in a bowl and cover with cold water. Soak in the refrigerator for at least 4 hours, or overnight for best results.
Drain the soaked musir and rinse under cold water. Pat dry. Trim off any tough stem ends or hard portions. Mince finely.
In a bowl, combine the minced musir, yogurt, salt, and pepper. Stir until evenly mixed.
Cover and refrigerate for at least 1 hour (2-3 hours is better) to allow the musir flavour to permeate the yogurt.
Transfer to a serving bowl. Garnish with dried mint, rose petals, or a drizzle of olive oil if desired.

Notes

30 g musir to 250 g yogurt gives a flavourful dip. For milder, reduce to 20 g.
If dried musir is unavailable, mince 40-50 g fresh shallots and use directly. The flavour will be different but serviceable.
Soaking produces better texture and flavour than the boiling shortcut (3 min in boiling water).
Keeps refrigerated for up to 5 days. The flavour continues to develop over the first day.
Use the thickest yogurt you can find. Strain thin yogurt through cheesecloth for 1-2 hours first.