📝 About This Recipe
Mast-o Khiar is the quintessential cooling companion of the Persian table, a refreshing yogurt and cucumber dip that balances the warmth of grilled meats and aromatic rice. This version elevates the humble dip into a floral and herbaceous masterpiece, featuring the crunch of walnuts, the sweetness of golden raisins, and the delicate aroma of crushed rose petals. It is more than a side dish; it is a centuries-old tradition that brings a bright, botanical clarity to every Middle Eastern feast.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (Full-fat preferred for creaminess)
- 3-4 pieces Persian Cucumbers (Small, firm, and seedless)
- 1 clove Garlic (Grated or finely minced into a paste)
Herbs and Texture
- 1 tablespoon Dried Mint (Rubbed between palms to release oils)
- 2 tablespoons Fresh Dill (Finely chopped)
- 1/4 cup Walnuts (Toasted and finely chopped)
- 2 tablespoons Golden Raisins (Optional, for a hint of sweetness)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
The Garnish
- 1 teaspoon Dried Culinary Rose Petals (Crushed lightly)
- 1 tablespoon Extra Virgin Olive Oil (High quality for drizzling)
- 1 sprig Fresh Mint Leaf (For decoration)
👨🍳 Instructions
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1
Thoroughly wash the Persian cucumbers and pat them dry. You can choose to leave the skin on for color and nutrients, or peel them in alternating strips for a decorative look.
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2
Finely dice the cucumbers into small, uniform cubes about 1/4 inch thick. Avoid grating them, as this releases too much water and can make the dip runny.
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3
Place the diced cucumbers in a fine-mesh sieve set over a bowl. Sprinkle with a pinch of salt and let them sit for 10 minutes to drain excess moisture.
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4
While the cucumbers drain, place the walnuts in a dry pan over medium heat. Toast for 3-5 minutes until fragrant, then let them cool before chopping finely.
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5
In a large mixing bowl, whisk the Greek yogurt until smooth and creamy. If the yogurt is too thick, you can add a tablespoon of cold water or kefir to reach your desired consistency.
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6
Stir the grated garlic paste into the yogurt, ensuring it is evenly distributed so no one gets a large bite of raw garlic.
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7
Add the dried mint by rubbing it between your palms directly over the bowl; this friction 'wakes up' the aromatic oils in the dried herb.
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8
Fold in the freshly chopped dill, toasted walnuts, and golden raisins (if using).
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9
Gently pat the drained cucumbers with a paper towel to remove any remaining surface moisture, then fold them into the yogurt mixture.
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10
Season with salt and freshly cracked black pepper. Taste and adjust—remember that the flavors will intensify as it sits.
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11
Cover the bowl and refrigerate for at least 30 minutes. This chilling period is crucial for the garlic and mint to infuse into the yogurt.
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12
When ready to serve, transfer the Mast-o Khiar to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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13
Drizzle the extra virgin olive oil into the grooves of the swirl.
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14
Sprinkle the crushed rose petals and a little extra dried mint over the top for a stunning visual contrast.
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15
Garnish with a fresh sprig of mint and serve immediately while cold.
💡 Chef's Tips
Always use Persian cucumbers if possible; they have thinner skins and fewer seeds than English or garden cucumbers. For the most authentic flavor, use dried mint rather than fresh for the base, as it provides a specific earthy depth traditional to the dish. If you only have thin, watery yogurt, strain it through cheesecloth for 2 hours to create a thicker 'Labneh' style base. Do not skip the chilling time—Mast-o Khiar tastes significantly better after the flavors have had time to marry in the fridge. Avoid using a food processor for the cucumbers; the hand-diced texture is what makes this dish special.
🍽️ Serving Suggestions
Serve as a refreshing side to Koobideh Kabobs or grilled saffron chicken (Joojeh Kabob). Pair with warm, toasted Sangak or Lavash flatbread for a perfect mezze platter. Use it as a cooling topping for Lubia Polo (Green Bean Rice) or other aromatic Persian rice dishes. Accompany with a plate of 'Sabzi Khordan' (fresh radishes, scallions, and herbs) and feta cheese. Pairs beautifully with a chilled glass of Doogh (Persian yogurt drink) or a crisp Sauvignon Blanc.