Mast-o-Khiar
A Persian yogurt and cucumber dish with roots tracing to ancient Persia, where both ingredients were dietary staples. Rather than one dish borrowed and renamed across the region, the honest framing is that yogurt-cucumber preparations developed independently and in parallel across a broad geography, Greek tzatziki, Turkish cacik, Levantine khiar bi laban, Indian raita, and Afghan jaan-e-ama among them, each shaped by local dairy and herbs rather than one culture copying another, even as they share the same ancient logic of cooling yogurt and cucumber in a hot climate. What's genuinely distinctive about mast-o-khiar is dried mint rather than fresh mint or dill, plus optional walnuts, raisins, and dried rose petals for a more festive version.
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups thick or strained yogurt
- 1 Persian cucumber, grated or diced
- 1 tbsp dried mint
- 1 clove garlic, minced (or scallion)
- 2 tbsp walnuts, chopped (optional)
- 1 tbsp golden raisins (optional)
- Dried rose petals, to garnish (optional)
- Salt, to taste
Steps
- Mix the yogurt with the grated cucumber, dried mint, and garlic or scallion.
- Season with salt.
- Stir in the walnuts and raisins if using.
- Chill briefly before serving.
- Garnish with dried rose petals for a festive presentation.