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    Home » Recipes » Appetizers

    Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe)

    5 from 3 votes
    By Luay Ghafari | Updated: Jan 9, 2025 | May contain affiliate links.

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    Mast-o Khiar is a traditional and delicious Persian cucumber, walnut, raisin and yogurt dip. It is fresh, sweet, salty and perfectly balanced. This recipe can be enjoyed as a dip with Barbari or pita bread, or as a side dish to grilled meats and vegetables. Best of all the recipe comes together in under 15 minutes!

    Serve with my Persian Joojeh Kabob or Kabob Koobideh.

    Bowl of mast-o khiar dip, garnished with rose petals, nuts, raisins and herbs.
    Jump to:
    • What is Mast-o Khiar?
    • Ingredients
    • How to Make this Mast-o Khiar Recipe
    • Mast-o-Khiar Video Tutorial
    • Expert Tips
    • Recipe FAQs
    • Other Dips and Sauces to Try
    • Recipe Card

    What is Mast-o Khiar?

    Mast-o Khiar, also known as Mast-o-Khiar, Maast o Khiar or Mast-o-Khiyar, is a traditional Persian yogurt and cucumber dip that has been enjoyed for centuries in Iran and throughout the Middle East.

    Its history is deeply rooted in Persian cuisine and culture. In many ways, it is similar to other yogurt dips from the region like Greek Tzatziki, Turkish Cacik and Levantine Khiar bi Laban.

    The word "mast" in Persian means yogurt, and "khiar" refers to cucumber. Mast-o Khiar is essentially a combination of yogurt and cucumber, with additional ingredients to enhance its flavor. The dish is simple yet refreshing, making it a popular choice, especially during hot summer days. It has a cooling effect much like Indian raita (another yogurt side dish).

    Enjoy this with breads like my Taboon (Palestinian flatbread), Greek Pita Bread, or Lebanese Pita. Serve alongside grilled or roasted meats like my Beef Kofta, Chicken Kafta, Pulled Lamb, Kabob Koobideh (Persian Beef Skewers) or Chicken Shish Tawook.

    The origins of Mast-o Khiar can be traced back to ancient Persia, where yogurt and cucumbers were staple ingredients in the diet. Yogurt has been a fundamental element of Persian cuisine for thousands of years. Cucumbers, on the other hand, have long been cultivated in the region and are widely used in various dishes.

    Ingredients

    Tangy yogurt, fresh herbs, crunchy nuts and sweet raisins. The combination might be unfamiliar to you, but don’t let that stop you! Trust me, this recipe is out of this world!

    Mast-o khiar recipe ingredients with individual labels on a board.
    • Yogurt: For this recipe, I recommend using a thick yogurt like Greek or Greek-style. The fat percentage is up to you. Choose what suits you best. Or make this recipe entirely vegan by using a coconut yogurt or other vegan substitute.
    • Cucumbers: Since my recipe calls for dicing your cucumbers, you can use either Persian cucumbers or English cucumbers. If using English, I recommend you trim some of the seed cavity before dicing. The seed cavity can be watery.
    • Nuts: The traditional recipe calls for walnuts and I recommend sticking to tradition. But if you have an allergy or don’t have walnuts, you can experiment with cashews or almonds.
    • Herbs: I love the vibrancy and herbaceousness that fresh dill gives. Dried mint is also used as it has such a distinct flavor. Feel free to also use fresh mint. If you like the flavor of dried mint, check out my Mint Yogurt Sauce (with garlic and lemon).
    • Raisins: Don’t skip the raisins! The sweet flavor balances really well with the rest of the ingredients. You also get a nice chew. Sultanas or any other raisin will work. Make sure to soak them in water for 15 minutes before using so they can plump up a bit.
    • Rose Petals: They are used simply for garnish. If you don’t have them, don’t worry about it. Leave them out of the recipe.

    See the recipe card for full information on ingredients and quantities.

    How to Make this Mast-o Khiar Recipe

    This recipe comes together quickly in just a few steps.

    Bowl of diced cucumbers soaking in salt to release their water.

    Step 1. Dice and salt the cucumber. Dice cucumbers finely and salt it lightly. Stir well and let the cucumbers release some of their water for 15 minutes. Spoon away the liquid or soak it up with a clean paper towel.

    Bowl with all the recipe ingredients before mixing.

    Step 2. Assemble. To the same bowl, add the yogurt, walnuts, raisins, fresh dill, dried mint, garlic, a pinch of salt and fresh cracked black pepper.

    Prepared cucumber, walnut, raisin, herb and yogurt dip in a bowl with a spoon.

    Step 3. Adjust seasoning. Taste your dip and adjust the seasoning.

    Mast-o khiar garnished with rose petals, nuts, raisins and herbs.

    Step 4. Serve. Garnish your dip with more walnuts, raisins, fresh dill and dried mint. Drizzle a little olive oil.

    Mast-o-Khiar Video Tutorial

    Expert Tips

    • Soak the raisins: Don’t forget to soak the raisins in cold water for about 15 minutes. They will plump up and become juicier.
    • Even Dice: Try to dice and chop the walnuts to be about the same size as the raisins. The consistency will make for a more enjoyable dip that doesn’t have large chunks.
    • Serve it as a dip or as a condiment. If you want to serve Mast-o-khiar as a dip, follow the recipe as is. If you want it to be a little runnier to enjoy with rice dishes or grilled meats, don’t remove the cucumber liquid and add a few tablespoons of water to get the desired consistency.
    • If you only have fresh mint, you can dry some of it yourself. Check out my post on drying herbs for more tips.
    Bowl of mast-o khiar dip, garnished with rose petals, nuts, raisins and herbs.

    Recipe FAQs

    Can I make Mast-o Khiar in advance?

    Yes, you can make the recipe in advance. I recommend storing the dip in a glass airtight container in the fridge for no more than 2 days before you want to serve it. Garnish right before you serve.

    How should you store leftover Mast-o-Khiar?

    In an airtight container in the fridge for up to 3 days. It may separate so you will need to stir it before serving.

    Can I grate the cucumber instead of dicing?

    Grating the cucumber is more in line with other dips from the region like Turkish Cacik or Greek Tzatziki. You can grate the cucumber if you wish, but I recommend dicing for that added crunch!

    Where can I buy rose petals?

    Make sure to use food-grade edible rose petals only. You will find them at most Persian or Middle Eastern grocery stores sold with spices or teas.

    Can I use fresh mint instead of dried in this mast-o khiar recipe?

    Certainly. Or you can use both! I do recommend you get your hands on some dried mint. Or better yet, grow mint in your garden and dry it yourself. It’ll taste so much better than store-bought.

    Other Dips and Sauces to Try

    • mutabal dip in a plate with pita.
      Mutabal (Authentic Middle Eastern Roasted Eggplant Dip)
    • Colombian hogao sauce in a bowl surrounded by fried plantains.
      Hogao (Colombian Tomato and Green Onion Creole Sauce)
    • Mint yogurt sauce in a bowl with mint garnish.
      Mint Yogurt Sauce (with Garlic and Lemon)
    • Mint chimichurri sauce in a bowl with a spoon.
      Mint Chimichurri Sauce Recipe (with Pomegranate Molasses)

    If you make Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe) or any other Appetizer on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

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    Recipe Card

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    Bowl of mast-o khiar dip, garnished with rose petals, nuts, raisins and herbs.

    Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe)

    Luay Ghafari
    Mast-o Khiar is a traditional and delicious Persian cucumber, walnut, raising and yogurt dip. It is fresh, sweet, salty and perfectly balanced. This recipe can be enjoyed as a dip with Barbari or pita bread, or as a side dish to grilled meats and vegetables. Best of all the recipe comes together in under 15 minutes!
    5 from 3 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 13 minutes mins
    Total Time 13 minutes mins
    Course Appetizer, Breakfast, condiment, Salad, Side Dish
    Cuisine Middle Eastern, Persian
    Servings 4 people
    Calories 176 kcal

    Ingredients
      

    • 3 Persian cucumbers
    • Kosher or sea salt
    • 1 ½ cups Greek yogurt
    • ½ cup Walnuts - Roughly chopped
    • ¼ cup Raisins - Soaked
    • 3 tablespoon Fresh dill - Finely chopped
    • 1 teaspoon Dried mint
    • 1-2 Garlic cloves - Finely minced
    • Fresh cracked black pepper
    • For garnish: Chopped walnuts, raisins, fresh dill fronds, dried mint, rose petals and olive oil

    Instructions
     

    • Dice and salt the cucumber. Dice your cucumber finely, add it to a bowl and salt it lightly. Stir well and let the cucumbers release some of their water for 15 minutes. Spoon away the liquid or soak it up with a clean paper towel.
    • Assemble. To the same bowl, add the yogurt, walnuts, raisins, fresh dill, dried mint, garlic, a pinch of salt and fresh cracked black pepper.
    • Adjust seasoning. Taste your dip and adjust the seasoning.
    • Serve. Garnish your dip with more walnuts, raisins, fresh dill and dried mint. Drizzle a little olive oil.

    Video

    Notes

    Refer to the post above for step-by-step recipe photos.
    Important ingredient notes:
    • Yogurt: I recommend using Greek-style or Greek yogurt. The fat percentage is up to you; choose what suits you best. Plain yogurt will also work, just make sure it’s not too runny or else the dip will be runny as well.
    • Cucumbers: Since my recipe calls for dicing your cucumbers, you can use either Persian cucumbers or English cucumbers. If using English, I recommend you trim some of the seed cavity before dicing, and you can peel them too.
    • Nuts: The traditional recipe uses walnuts and I recommend sticking to tradition. But if you have an allergy or don’t have walnuts, you can experiment with cashews or almonds.
    • Herbs: I love the vibrancy and herbaceousness that fresh dill gives. Dried mint is also used as it has such a distinct flavor. Feel free to also use fresh mint.
    • Raisins: The sweet flavor balances well with the rest of the ingredients. You also get a nice chew. Sultanas or any other raisin will work. Make sure to soak them in water for 15 minutes before using so they can plump up a bit.
    • Rose Petals: They are used simply for garnish. If you don’t have them, don’t worry about it. Leave them out of the recipe. Or find them at your local Middle Eastern store.
    Enjoy as a dip with breads like my Taboon (Palestinian flatbread) or Lebanese Pita. Serve alongside grilled or roasted meats like my Beef Kofta, Chicken Kafta, Pulled Lamb or Chicken Shish Tawook.
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 176kcalCarbohydrates: 14gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 31mgPotassium: 314mgFiber: 2gSugar: 4gVitamin A: 86IUVitamin C: 2mgCalcium: 111mgIron: 1mg
    Tried this recipe?Let us know how it was! Or Pin it!

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    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


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