As old as Persian dining itself, mast-o-khiar grew from two ancient staples, yogurt and cucumber, kept cool in earthenware against the summer heat. Over centuries cooks dressed it up with chopped walnuts, plump raisins, and a dusting of dried mint and rose petals, turning a simple cooling side into a small showcase of the Persian larder.
Cool, creamy, and tangy, with crisp cucumber and the surprise of sweet raisins and earthy walnuts. Dried mint gives it a refreshing herbal lift. The perfect foil to a smoky kebab.
The acidity and fat of yogurt cool the palate and balance rich grilled meats, while salting the cucumber late keeps it crisp rather than weeping water.
Variations
With rose petals, without nuts, drained for a thick dip, garnished with mint oil
On the Palate
Where Mast-o-Khiar sits in the Persian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 13 min
Whisk thick yogurt until smooth in a bowl.
Watch outWhisk the yogurt smooth before anything goes in — lumps now won't disappear later.
- 25 min
Finely dice the cucumbers and add to the yogurt.
- 32 min
Stir in chopped walnuts and raisins.
- 41 min
Crumble in dried mint and a little dried dill.
- 51 min
Season with salt to taste.
Watch outSalt just before serving — salt early and the cucumber weeps, turning the whole bowl watery.
- 61 min
Thin with a splash of cold water if desired.
- 730 min
Chill in the refrigerator for at least thirty minutes.
Watch outChill at least half an hour — cold is half the dish, and the mint needs time to open up.
- 82 min
Garnish with rose petals and serve cold.
