📝 About This Recipe
A cornerstone of Persian hospitality, Mast-o-Khiar is a cooling, aromatic yogurt dip that balances the richness of grilled meats and saffron-scented rice. This version elevates the humble cucumber with the floral notes of dried rose petals, the crunch of walnuts, and the sweet tartness of golden raisins. It is more than a dip; it is a refreshing palate cleanser that captures the essence of a summer garden in Iran.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (Full-fat preferred for creaminess)
- 3-4 pieces Persian Cucumbers (Firm, small, and seedless)
- 1-2 cloves Garlic (Finely grated or turned into a paste)
Herbs and Aromatics
- 1/4 cup Fresh Mint (Finely chopped)
- 1 tablespoon Dried Mint (Rubbed between palms to release oils)
- 2 tablespoons Fresh Dill (Finely chopped)
- 2 pieces Green Onions (White and light green parts only, thinly sliced)
The Texture and Flavor Boosters
- 1/4 cup Walnuts (Toasted and finely chopped)
- 3 tablespoons Golden Raisins (Soaked in warm water for 5 minutes then drained)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (High quality)
For Garnish
- 1 teaspoon Culinary Grade Dried Rose Petals (Crushed lightly)
- 1 tablespoon Extra Walnuts (Roughly chopped)
- 1 piece Fresh Mint Sprig (For the center)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Wash them thoroughly and choose whether to peel them in stripes or leave the skin on for extra texture and color.
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2
Dice the cucumbers into very small, uniform cubes (about 1/4 inch). 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
In a large mixing bowl, whisk the Greek yogurt until it is completely smooth and glossy.
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5
Add the grated garlic to the yogurt. If you prefer a milder flavor, use only one clove, but ensure it is minced into a fine paste so there are no large bites of raw garlic.
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6
Fold in the fresh mint, dried mint, and dill. The combination of both fresh and dried mint provides a complex, layered herbal profile.
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7
Pat the drained cucumbers dry with a paper towel and add them to the yogurt mixture along with the sliced green onions.
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8
Gently stir in the chopped walnuts and the soaked golden raisins. These provide the signature 'jeweled' texture of a traditional Mast-o-Khiar.
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9
Season with salt and freshly cracked black pepper. Taste and adjust—the yogurt should be savory and bright.
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10
Cover the bowl and refrigerate for at least 30 minutes. This chilling period allows the dried herbs to hydrate and the flavors to marry beautifully.
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11
When ready to serve, transfer the mixture to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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12
Drizzle the top with extra virgin olive oil and garnish with the crushed rose petals, extra walnuts, and a sprig of fresh mint for a stunning presentation.
💡 Chef's Tips
Use Persian or English hothouse cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers. For the thickest consistency, use labneh or strain your Greek yogurt through cheesecloth for 2 hours before mixing. Don't skip the dried mint; it has a concentrated, earthy flavor that fresh mint alone cannot replicate. If you find the garlic too sharp, sauté the minced garlic in the olive oil for 30 seconds before adding it to the yogurt. Always serve chilled; the temperature contrast is essential when serving alongside hot, spiced dishes.
🍽️ Serving Suggestions
Serve as a dip with toasted pita bread, lavash, or crispy 'Tadig' (the scorched rice from the bottom of the pot). Pair as a side dish for Joojeh Kabab (saffron chicken) or Koobideh (minced meat kababs). Use it as a refreshing topping for a spicy lamb burger or a falafel wrap. Enjoy alongside a platter of fresh radishes, feta cheese, and walnuts (Sabzi Khordan). Pairs beautifully with a chilled glass of Doogh (Persian yogurt drink) or a crisp Sauvignon Blanc.