Mast-o khiar is a classic Middle Eastern yoghurt-based side dish. It is similar to Greek tzatziki and Indian raita. But the sweet raisins, crunchy walnuts and fragrant rose petals add layers of Persian flavours and textures.
Servings6
Ingredients
- ¼ cup golden raisins
- 1 Persian cucumber, peeled and diced
- 1½ cups Greek yoghurt, or full cream plain yoghurt
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon dried mint
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated or pounded into a paste with a pinch of salt
- ¼ cup toasted walnuts, roughly chopped
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried rose petals (optional)
Instructions
- In a small bowl, cover the raisins with boiling water. Allow them to rehydrate for 10 minutes, then drain.
- In a larger bowl, combine the plumped-up raisins, cucumber, yoghurt, fresh dill, fresh mint, dried mint, olive oil, and garlic. Mix together, then season with salt and pepper to taste – I use ½ teaspoon of salt and a generous grind of black pepper. Cover and refrigerate the bowl if you're not serving it straight away.
- Stir in the walnuts and garnish with crumbled rose petals before serving.
Notes
- The combination of fresh and dried herbs adds beautifully complex flavours. But you can use only dried herbs (1 teaspoon each of dried dill and mint) or only fresh herbs if that is what you have.
- If you don't have Persian cucumbers, substitute half a regular cucumber worth about 150 grams (5 ounces).
- See ingredients and substitutes for more alternatives.
- Refrigerate leftover yoghurt dip in an airtight container for up to 3 days.