Mast o Khiar

Name: Mast o Khiar
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: About 2 1/2 cups
Cuisine: middle-eastern
Ingredients: 2 Persian cucumbers; 1 tablespoons dried mint, plus more for serving; 1 teaspoon dried rose petals, plus more for serving (optional); 1/4 cup chopped walnuts, plus more for serving; 1/4 cup raisins; Kosher salt and freshly ground black pepper; 2 cups plain yogurt (see Cook’s Note)

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Level: Easy

Total: 10 min
Active: 10 min

Yield: About 2 1/2 cups

This classic Iranian dip is made from a refreshing combination of yogurt and cucumber, mast and khiar in Persian, respectively. Like its Mediterranean cousins Turkish cacik and Greek tzatziki, mast o khiar is served alongside other dishes or with bread and is known for its bright, tangy flavor. Some versions of Mast o Khiar grate the cucumbers, but this one just finely chops them. In my family, we also add raisins and walnuts to balance the flavor; you can leave them out if you like, but I think they make the dish extra special.

Level: Easy

Total: 10 min
Active: 10 min

Yield: About 2 1/2 cups

Ingredients

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2 Persian cucumbers

1 tablespoons dried mint, plus more for serving

1 teaspoon dried rose petals, plus more for serving (optional)

1/4 cup chopped walnuts, plus more for serving

1/4 cup raisins

Kosher salt and freshly ground black pepper

2 cups plain yogurt (see Cook’s Note)

Directions

Chop the cucumbers into small pieces and place them in a large bowl. Add the dried mint and the rose petals if using. Add the walnuts, raisins, 3/4 teaspoon salt and 1/8 teaspoon black pepper. Add the yogurt and stir until all the ingredients are well combined. Top with more dried mint, walnuts and rose petals. Serve immediately, or refrigerate for up to 2 days. Stir well and serve cold or room temperature.