Mast-o Khiar

Posted in Mediterranean Recipes
Mast-o Khiar
Dive into the cool, creamy delight of Mast-o Khiar, a traditional Persian dip that's as easy to make as it is to enjoy. By combining the tanginess of strained Greek yogurt with the crunch of cucumbers and the aromatic lift of dill and mint, this recipe offers a taste of Persian cuisine that's both light and satisfying. Whether you're looking for a quick appetizer, a healthy snack, or a side dish to complement your main course, Mast-o Khiar brings a touch of Persian elegance to any dining occasion.

Ingredients

  • 2 cups Greek yogurt, strained through cheesecloth
  • 1 large cucumber, finely diced
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Strain the Yogurt: Line a sieve with cheesecloth and place over a bowl. Spoon the Greek yogurt into the cheesecloth and allow it to strain in the refrigerator for 3-4 hours, or until the yogurt reaches a thick, creamy consistency.

  2. Prepare the Cucumber: Finely dice the cucumber and optionally salt lightly to draw out excess water. Let it sit for a few minutes, then gently squeeze out the moisture using a clean towel or paper towels.

  3. Mix the Ingredients: Combine the strained yogurt, diced cucumber, chopped dill, and mint in a bowl. Season with salt and pepper to taste, and mix well until all ingredients are evenly distributed.

  4. Chill and Serve: Cover and refrigerate the Mast-o Khiar for at least one hour to allow the flavors to meld. Serve chilled as a dip with flatbread, crackers, or vegetable sticks.

Cool Persian Yogurt and Cucumber

Mast-o Khiar is simple in the best way: thick yogurt, cucumber, dill, mint, salt, and pepper. It is cooling next to rich stews, grilled meats, and spicy dishes, but it is also good as a snack with flatbread or vegetables.

Tips and Variations

  • Strain the yogurt if you want a thicker dip.
  • Salt and squeeze the cucumber if it seems watery.
  • Add rose petals, walnuts, raisins, or za’atar for a more dressed-up bowl.
  • Serve with Ghormeh Sabzi, Fesenjoon, kebabs, pita, lavash, or raw vegetables.

Nutrition Facts

  • Serving Size: 1/4 cup
  • Servings Per Recipe: 8
  • Calories: 60

% Daily Value

  • Total Fat: 2g (3% DV)
  • Saturated Fat: 1g (5% DV)
  • Cholesterol: 8mg (3% DV)
  • Sodium: 75mg (3% DV)
  • Total Carbohydrates: 4g (1% DV)
  • Dietary Fiber: 0.5g (2% DV)
  • Total Sugars: 3g
  • Protein: 7g
  • Vitamin A: 35mcg (4% DV)
  • Vitamin C: 3mg (3% DV)
  • Calcium: 90mg (7% DV)
  • iron: 0.3mg (2% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.