📝 About This Recipe
Mast-o-Khiar is more than a mere condiment; it is the cooling soul of the Persian table, a refreshing yogurt and cucumber dip that balances the richness of grilled meats and buttery saffron rice. This version elevates the classic with the floral elegance of dried rose petals and the crunch of toasted walnuts, creating a sophisticated harmony of textures. Its bright, herbaceous profile and creamy finish make it an indispensable side that captures the essence of Iranian hospitality.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (full-fat for the creamiest texture)
- 3 pieces Persian Cucumbers (small, seedless, and firm)
- 1 clove Garlic (finely grated or turned into a paste)
Herbs and Aromatics
- 1/4 cup Fresh Mint (finely minced)
- 1 tablespoon Dried Mint (crushed 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 roughly chopped)
- 2 tablespoons Raisins or Sultanas (soaked in warm water for 5 minutes then drained)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (high quality for finishing)
For Garnish
- 1 teaspoon Culinary Dried Rose Petals (crushed gently)
- 1/2 teaspoon Extra Dried Mint (for dusting)
👨🍳 Instructions
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1
Begin by washing the Persian cucumbers thoroughly. You may peel them in alternating strips for a decorative look, or leave the skin on entirely for maximum crunch and nutrients.
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2
Finely dice the cucumbers into 1/4-inch cubes. 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 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
Fold the grated garlic into the yogurt. Using a microplane ensures the garlic is evenly distributed without any harsh bites.
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6
Prepare your fresh herbs. Ensure the mint and dill are very dry before chopping to prevent them from bruising and turning black.
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7
Add the fresh mint, dried mint, dill, and green onions to the yogurt base and stir gently.
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8
Pat the drained cucumbers dry with a paper towel and fold them into the yogurt mixture.
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9
Stir in the chopped toasted walnuts and the plumped raisins. These provide the traditional 'jeweled' texture of a classic Mast-o-Khiar.
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10
Season with salt and freshly cracked black pepper. Taste and adjust—yogurt absorbs salt quickly, so it may need a bit more than you expect.
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11
Cover the bowl and refrigerate for at least 30 minutes. This chilling period allows the dried mint and garlic to infuse the yogurt.
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12
When ready to serve, transfer the mixture to a shallow serving bowl.
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13
Create a small well in the center with the back of a spoon and drizzle with extra virgin olive oil.
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14
Garnish the top artistically with the crushed rose petals, a dusting of dried mint, and a few reserved walnut pieces.
💡 Chef's Tips
Always use Persian cucumbers if possible; their thin skin and lack of seeds prevent the dip from becoming watery. For a thicker, dip-like consistency, use labneh or strain your Greek yogurt through cheesecloth for 2 hours before starting. Rubbing the dried mint between your palms is a secret chef's trick to 'wake up' the aromatic oils for a more intense flavor. If the garlic flavor is too sharp for you, sauté the minced garlic in a teaspoon of olive oil for 30 seconds before adding it to the yogurt. To keep the walnuts crunchy, add them just before serving if you plan on making the base a day in advance.
🍽️ Serving Suggestions
Serve alongside warm, toasted Sangak or Lavash bread as a refreshing appetizer. Pair as a cooling side dish for Joojeh Kabob (saffron chicken) or Koobideh (minced meat kabobs). Use it as a vibrant dressing for a simple tomato and onion salad. Enjoy a bowl on its own with a side of crunchy radishes and fresh basil leaves for a light Persian snack. Accompany with a glass of Doogh (Persian yogurt drink) for the ultimate yogurt-lover's feast.