Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe)

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

5 from 3 votes

Mast-o Khiar (Persian Cucumber Yogurt Dip Recipe)

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!

Prep Time13

Total Time13

Course: Appetizer, Breakfast, condiment, Salad, Side Dish

Cuisine: Middle Eastern, Persian

Diet: Vegetarian

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

3 Persian cucumbers
Kosher or sea salt
1 ½ cups Greek yogurt
½ cup Walnuts - Roughly chopped
¼ cup Raisins - Soaked
3 tbsp Fresh dill - Finely chopped
1 tsp 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.

Nutrition