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Maast O'Moosir

Yoghurt dip with Persian shallot

Prep Time
10 mins
Resting time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Course: Side Dish , Appetizer
Cuisine: Persian , Iranian

Ingredients

  • 8 heaped tbsp Greek yoghurt (preferably 5% fat)
  • 8 discs dried moosir (rehydrated in water overnight)
  • salt and pepper (to taste) (pepper is optional)
  • Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)

Instructions

    Cup of Yum
  1. Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
  2. Take a bowl, add yoghurt and the moosir. Stir, add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
  3. When you are ready to serve the Maast O'Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.