Mast-o-khiar is one of the most well-loved dips / sauces / salads / sides of Iranian and Persian cuisine. It's made with thick yogurt in which various dried nuts, fruits and herbs have been mixed. It also contains rose petals (as you can see scattered on top of it, too).
In Iran, each family has its own recipe for mast-o-khiar, so you can expect minor variations if you check out other recipes as well.
My main two sources were The Delicious Crescent and Turmeric Saffron.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bifes a la Criolla (Thin beef steaks in a stew) (Argentinian).
Five years ago: Almond and khaki (persimmon) tart(s).
Six years ago: Eggplant-tomato-pepper cous cous with mozzarella.
Seven years ago: Basic pancakes (crepes) (Romanian).
Eight years ago: Focaccia with garlic oil, rosemary and yellow tomatoes (Italian) (vegan), Avgolemono (Greek chicken, lemon and egg soup) and Rice and hazelnut spicy colorful salad (vegan).
Ingredients (for a small bowl):
- 1 English cucumber long, seedless, organic
- 3 1/2 cups yogurt Greek style, whole milk
- 1 to 2 cloves garlic grated
- 1/4 cup dill fresh, chopped (or frozen)
- 3 tablespoons green onions chopped (or shallots)
- 2 tablespoons mint chopped (or 1 tablespoon dried)
- 2 teaspoons rose petals dried, ground
- 2 pinches black pepper
- Salt to taste
- 2 tablespoons raisins soaked (optional)
- 2 tablespoons walnuts chopped (optional)
To serve:
Rose petals, mint, olive oil, barberries, walnuts, raisins, red pepper flakes.
Simply combine everything together, then drizzle some olive oil on top and scatter the toppings. You can serve it right away or after a few hours in the fridge.
It's done, dig in! :)
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