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.
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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!
- 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.
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.
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.
Step 3. Adjust seasoning. Taste your dip and adjust the seasoning.
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.
Recipe FAQs
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.
In an airtight container in the fridge for up to 3 days. It may separate so you will need to stir it before serving.
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!
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.
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.
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Recipe Card
Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe)
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
- 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.
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