Mast-o-Musir (Persian Wild Shallot Yogurt)
Prep 15 min Total 11 hr 15 min
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.
See Also
Daghmira (Moroccan Reduced Onion Sauce)
Daqqa (Egyptian Garlic-Vinegar Sauce)
Bisbas Ahmar (Adeni Dried Chilli Paste)
Chermoula (Moroccan Herb Marinade)
