Mast-O Khiar (Persian Cucumber and Yoghurt Dip)
User Reviews
5
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)
Report
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.
Share:
Ingredients
- ¼ cup golden raisins
- 1 cucumber peeled and diced, Persian
- 1½ cups Greek yogurt or full cream plain yoghurt
- 2 tablespoons dill finely chopped, fresh
- 2 tablespoons mint finely chopped, fresh
- 1 teaspoon dried mint
- 2 tablespoons extra-virgin olive oil
- 1 garlic grated or pounded into a paste with a pinch of salt, clove
- ¼ cup walnuts roughly chopped, toasted
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 teaspoon dried rose petals optional
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
