📝 About This Recipe
Mast-o-Khiar is the soul of the Persian table, a refreshing and aromatic yogurt dip that balances the warmth of grilled meats and spiced rices. This version elevates the humble cucumber and yogurt pairing with fragrant rose petals, crunchy walnuts, and plump golden raisins for a sophisticated play on textures. It is more than a side dish; it is a cooling sanctuary of flavor that captures the essence of Iranian hospitality.
🥗 Ingredients
The Dairy Base
- 2 cups Greek Yogurt (full-fat preferred for creaminess)
- 1/2 cup Labneh or Thickened Yogurt (adds a lovely tang and structure)
Fresh Produce
- 4 pieces Persian Cucumbers (small, firm, and seedless)
- 1/4 cup Fresh Mint (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 clove Garlic (grated into a paste)
- 1 piece Green Onion (white and light green parts only, minced)
The Persian Pantry
- 1 tablespoon Dried Culinary Rose Petals (crushed slightly)
- 1/3 cup Walnuts (toasted and roughly chopped)
- 2 tablespoons Golden Raisins or Sultanas (soaked in warm water for 5 mins then drained)
- 1 teaspoon Dried Mint (rubbed between palms to release oils)
Seasoning & Garnish
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Grate two of the Persian cucumbers using the coarse side of a box grater, and finely dice the remaining two into 1/4-inch cubes for a variety of textures.
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2
Place the grated and diced cucumbers in a fine-mesh sieve over a bowl. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture.
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3
While the cucumbers drain, whisk together the Greek yogurt and labneh in a large mixing bowl until the mixture is completely smooth and aerated.
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4
Fold in the grated garlic paste and minced green onion into the yogurt base, ensuring the garlic is evenly distributed so there are no spicy 'hot spots'.
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5
Using your hands or a clean kitchen towel, squeeze the cucumbers firmly to remove as much liquid as possible. This step is crucial to prevent a watery dip.
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6
Add the squeezed cucumbers to the yogurt mixture along with the fresh mint, fresh dill, and the dried mint.
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7
Stir in most of the chopped walnuts and the plumped golden raisins, reserving a small handful of each for the final garnish.
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8
Season the mixture with the kosher salt and freshly cracked black pepper. Taste and adjust seasoning if necessary.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the dried mint and garlic to infuse the yogurt thoroughly.
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10
When ready to serve, transfer the Mast-o-Khiar to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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11
Garnish beautifully by sprinkling the reserved walnuts, raisins, and a generous pinch of crushed rose petals over the top.
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12
Finish with a delicate drizzle of high-quality extra virgin olive oil and a few sprigs of fresh dill for a professional, appetizing look.
💡 Chef's Tips
Always use Persian or English cucumbers; standard garden cucumbers have thick skins and large seeds that can turn bitter and watery. Don't skip the step of squeezing the cucumbers! Even with thick Greek yogurt, the water content in cucumbers will thin the dip significantly over time. For the best flavor, use 'rubbed' dried mint. Place the dried leaves in your palm and rub them with your other thumb to turn them into a fine powder right before adding. If you find the dip too thick after chilling, stir in a tablespoon of the reserved cucumber juice or cold water to reach your desired consistency. Toasted walnuts provide a much better depth of flavor than raw ones; toast them in a dry pan for 3-5 minutes until fragrant.
🍽️ Serving Suggestions
Serve as a traditional appetizer with warm, pillowy Sangak or Barbari flatbread. Pair it alongside Joojeh Kabob (Saffron Chicken) or Koobideh to provide a cool contrast to the charred meat. Use it as a refreshing side dish for Sabzi Polo (Herb Rice) during Nowruz celebrations. Accompany with a platter of fresh radishes, feta cheese, and walnuts (Panir Sabzi). Enjoy with a glass of Doogh (a savory Persian yogurt drink) for the ultimate dairy-focused meal.