Mast-O Khiar (Persian Cucumber and Yoghurt Dip)

Name: Mast-O Khiar (Persian Cucumber and Yoghurt Dip)
Prep time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: ¼ cup golden raisins; 1 Persian cucumber; 1½ cups Greek yoghurt; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh mint; 1 teaspoon dried mint; 2 tablespoons extra-virgin olive oil; 1 garlic clove; ¼ cup toasted walnuts; Salt and freshly ground black pepper; 1 teaspoon dried rose petals (optional)

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Additional Time
10 mins
Total Time
15 mins
Servings
6
Calories
125 kcal
Course
Side Dish, Condiments
Cuisine
Persian

Mast-O Khiar (Persian Cucumber and Yoghurt Dip)

Eden Mayo

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Mast-o khiar is a classic Middle Eastern yoghurt-based side dish. It is similar to Greek tzatziki and Indian raita. But the sweet raisins, crunchy walnuts and fragrant rose petals add layers of Persian flavours and textures.

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Ingredients

Servings

¼ cup golden raisins
1 Persian cucumber, peeled and diced
1½ cups Greek yoghurt, or full cream plain yoghurt
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1 teaspoon dried mint
2 tablespoons extra-virgin olive oil
1 garlic clove, grated or pounded into a paste with a pinch of salt
¼ cup toasted walnuts, roughly chopped
Salt and freshly ground black pepper, to taste
1 teaspoon dried rose petals (optional)

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Instructions

In a small bowl, cover the raisins with boiling water. Allow them to rehydrate for 10 minutes, then drain.
In a larger bowl, combine the plumped-up raisins, cucumber, yoghurt, fresh dill, fresh mint, dried mint, olive oil, and garlic. Mix together, then season with salt and pepper to taste – I use ½ teaspoon of salt and a generous grind of black pepper. Cover and refrigerate the bowl if you're not serving it straight away.
Stir in the walnuts and garnish with crumbled rose petals before serving.

Notes

I adapted this mast-o khiar recipe from Samin Nosrat's "Persian Herb and Cucumber Yogurt" in Salt, Fat, Acid, Heat. It's an excellent resource for curious cooks.
The combination of fresh and dried herbs adds beautifully complex flavours. But you can use only dried herbs (1 teaspoon each of dried dill and mint) or only fresh herbs if that is what you have.
If you don't have Persian cucumbers, substitute half a regular cucumber worth about 150 grams (5 ounces).
See ingredients and substitutes for more alternatives.
Refrigerate leftover yoghurt dip in an airtight container for up to 3 days.

Nutrition Information

Show Details

Calories 125kcal (6%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.003g Cholesterol 3mg (1%) Sodium 20mg (1%) Potassium 165mg (5%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 103IU (2%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 125 kcal

% Daily Value*

Calories	125kcal	6%
Carbohydrates	8g	3%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	0.003g	0%
Cholesterol	3mg	1%
Sodium	20mg	1%
Potassium	165mg	4%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	103IU	2%
Vitamin C	1mg	1%
Calcium	71mg	7%
Iron	1mg	6%