📝 About This Recipe
A cornerstone of Persian hospitality, Maast-va-Khiar is a sophisticated, chilled yogurt soup that transcends the simple definition of a dip. This vibrant dish balances the creamy tang of fermented yogurt with the crisp hydration of Persian cucumbers, elevated by the floral notes of dried damask roses and the earthy crunch of walnuts. It is a cooling sanctuary on a warm day, representing the delicate balance of 'Sardi' and 'Garmi' (cold and hot) forces essential to Iranian culinary philosophy.
🥗 Ingredients
The Yogurt Base
- 3 cups Greek Yogurt (full-fat preferred for creaminess)
- 1/2 cup Labneh or Sour Cream (to add a rich, velvety texture)
- 1/2 cup Cold Water (adjust for desired soup consistency)
The Fresh Aromatics
- 4-5 pieces Persian Cucumbers (finely diced; do not peel if skin is thin)
- 1/2 cup Fresh Mint (finely minced)
- 1/4 cup Fresh Dill (finely chopped)
- 2 pieces Green Onions (white and light green parts only, minced)
- 1-2 cloves Garlic (grated into a paste)
Textural Accents & Seasoning
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/3 cup Golden Sultanas or Raisins (soaked in water for 10 minutes then drained)
- 2 tablespoons Dried Culinary Rose Petals (crushed slightly)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 3-4 pieces Whole Rose Buds (edible)
👨🍳 Instructions
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1
Begin by prepping your cucumbers. Dice the Persian cucumbers into very small, uniform cubes (about 1/4 inch). If using English cucumbers, scoop out the watery seeds first to prevent the soup from becoming too thin.
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2
Place the diced cucumbers in a fine-mesh sieve and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
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3
In a large mixing bowl, whisk together the Greek yogurt and labneh until perfectly smooth and free of lumps.
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4
Slowly stream in the cold water while whisking until you achieve a consistency that is thicker than heavy cream but pourable, like a traditional cold soup.
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5
Fold in the grated garlic paste. The garlic should be subtle; grating it ensures it melts into the yogurt without leaving sharp bites.
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6
Add the finely minced fresh mint, dill, and green onions to the yogurt base. Stir gently to incorporate the vibrant green colors.
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7
Incorporate the toasted walnuts and the plumped raisins. These provide the essential 'Garmi' (warmth) to balance the 'Sardi' (cold) of the yogurt and cucumber.
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8
Add the dried mint by rubbing it between your palms directly over the bowl; this friction reactivates the aromatic oils.
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9
Stir in half of the crushed rose petals, the sea salt, and the black pepper. Taste and adjust seasoning if necessary.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' phase is crucial for the flavors of the herbs and garlic to infuse into the yogurt.
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11
Just before serving, give the soup a final gentle stir. If it has thickened too much in the fridge, add a tablespoon of water or ice-cold kefir.
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12
Ladle the soup into chilled individual bowls.
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13
Garnish the surface with a swirl of olive oil, the remaining rose petals, a few reserved walnut pieces, and a whole rose bud in the center for a professional culinary finish.
💡 Chef's Tips
Always use Persian cucumbers if possible; their thin skin and concentrated flavor are superior to standard garden cucumbers. For the most authentic flavor, use full-fat sheep's milk yogurt or a high-quality goat yogurt mixed with cow's milk yogurt. Do not skip the raisins and walnuts; they are traditional additions that provide essential textural contrast and nutritional balance. If you prefer a dip rather than a soup, omit the water and use strained (Labneh-style) yogurt exclusively. Make sure your dried mint is bright green; if it looks brown or grey, it has lost its flavor and will taste like hay.
🍽️ Serving Suggestions
Serve with warm, toasted Sangak or Lavash bread for dipping and scooping. Pairs beautifully as a side dish to saffron-infused Basmati rice and Kabob Koobideh. Enjoy as a light, refreshing lunch alongside a plate of fresh radishes, feta cheese, and walnuts (Panir Sabzi). Serve in small glass tumblers as a sophisticated palate cleanser between courses at a dinner party. Accompany with a glass of Doogh (Persian yogurt drink) for a truly traditional experience.