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Iranโ€บMast-o-Khiar
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Mast-o-Khiar

Iran

Mast-o-khiar is served with almost every Iranian meal, especially rice and kebab. In hot summers it is also eaten as a cold soup, thinned with water and ice.

A cool Persian yoghurt dip with cucumber, mint and dried rose petals. A refreshing partner for kebabs and rice dishes.

Authentic Iran Mast-o-Khiar recipe
Prep
10 mins
Cook
0 mins
Difficulty
Easy
Calories
80 kcal
Serves
6
Calories are an estimate based on ingredients used

Ingredients

400gthick natural yoghurt
1cucumber, grated or finely diced
1small garlic clove, crushed
1 tbspdried mint
1 tbspraisins or sultanas
1 tbspchopped walnuts (optional)
1 tspdried rose petals (optional)
1/2 tspsalt

Method

1

Squeeze the grated cucumber in a clean cloth to remove the water.

2

Stir it into the yoghurt with the garlic, mint, raisins, walnuts and salt.

3

Taste and adjust the seasoning.

4

Chill for 30 minutes. Serve sprinkled with rose petals and a little more mint.

Chef's Tip

Thick yoghurt is key. If yours is loose, strain it for an hour first.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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