📝 About This Recipe
A cornerstone of Afghan hospitality, Mast-o-Khiar is a refreshing, velvety yogurt dip that perfectly balances the heat of spiced kebabs and rich rice dishes. This traditional version elevates the simple combination of cucumber and yogurt with a bouquet of fresh mint, dill, and a touch of golden raisins for a surprising burst of sweetness. It is more than just a dip; it is a cooling palate cleanser that brings a bright, herbaceous clarity to any Afghan feast.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (full-fat preferred for creaminess)
- 1 large English Cucumber (peeled and finely diced or grated)
- 2 cloves Garlic (minced into a fine paste)
Herbs and Aromatics
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 teaspoon Dried Mint (crushed between palms for fragrance)
- 2 pieces Green Onions (white and light green parts only, finely sliced)
Seasoning and Texture
- 2 tablespoons Golden Raisins (optional, for a traditional touch of sweetness)
- 2 tablespoons Walnuts (crushed into small pieces)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 teaspoon Dried Rose Petals (culinary grade, crushed)
- 1 piece Fresh Mint Sprig (for the center)
👨🍳 Instructions
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1
Prepare the cucumber by peeling it and dicing it into very small, uniform cubes (about 1/4 inch). If you prefer a smoother texture, you can grate it using the large holes of a box grater.
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2
Place the prepared cucumber in a fine-mesh sieve over a bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture. This prevents the dip from becoming watery.
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3
While the cucumber drains, place the Greek yogurt in a large mixing bowl. Whisk it vigorously for 30 seconds until it is completely smooth and glossy.
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4
Stir the minced garlic paste into the yogurt. Ensure the garlic is finely mashed so there are no large pungent bites.
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5
After 10 minutes, use your hands or the back of a spoon to gently press any remaining liquid out of the cucumbers, then add the cucumbers to the yogurt bowl.
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6
Fold in the finely chopped fresh dill, fresh mint, and the sliced green onions until well distributed.
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7
Add the dried mint by crushing it between your palms directly over the bowl; this releases the essential oils for a deeper aroma.
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8
Incorporate the golden raisins and crushed walnuts. These provide the characteristic Afghan contrast of sweet and crunchy textures.
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9
Add the lemon juice, salt, and black pepper. Stir gently to combine all ingredients.
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10
Taste the dip. The flavor should be bright and balanced. Add more salt or lemon juice if needed.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the garlic and herbs to infuse the yogurt properly.
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12
When ready to serve, transfer to a shallow serving bowl. Use a spoon to create a decorative swirl on the surface.
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13
Drizzle with extra virgin olive oil and garnish with crushed dried rose petals and a sprig of fresh mint for a stunning presentation.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions often contain thickeners that change the mouthfeel and lack the necessary richness. If your yogurt is too thin, strain it through cheesecloth for an hour before starting the recipe to create a thicker 'Labneh' style consistency. Don't skip draining the cucumbers! This is the most common mistake and leads to a runny dip within an hour of making it. For the best flavor, use fresh herbs rather than dried whenever possible, though the addition of a little dried mint adds a specific depth traditional to the region. If you are sensitive to raw garlic, you can sauté the minced garlic in a teaspoon of olive oil for 30 seconds before adding it to the yogurt.
🍽️ Serving Suggestions
Serve as a cooling side dish alongside Afghan Lamb Kebabs or Shish Taouk. Pair with warm, pillowy Afghan Naan or pita bread for a perfect vegetarian appetizer. Dollop generously over Kabuli Pulao (Afghan carrot and raisin rice) to balance the savory spices. Serve with a platter of fresh radishes, scallions, and feta cheese as part of a traditional 'Sabzi Khordan' spread. Accompany with a glass of chilled Doogh (savory yogurt drink) for the ultimate refreshing summer meal.