Mast-o-Khiar Yogurt Dip

Mast-o-Khiar Yogurt Dip Recipe


I've been posting a sprinkling of recipes to QUITOKEETO, and this is one from a few months back. It is the prettiest dip in my repertoire, one I've been revisiting all summer, and I wanted to be sure you didn't miss it. It's a simple herbed-out yogurt base finished with dried fruit, rose petals, toasted walnuts, and a slick of the best olive oil you've got. A real show stopper. This version has drifted away from the traditional Iranian preparation of Mast-o-Khiar (yogurt and cucumber), which often uses dried mint and raisins, but this is how I prefer it - lots of fresh herbs, and the pop of added color and tartness you get from dried cranberries.

Mast-o-Khiar Yogurt Dip RecipeMast-o-Khiar Yogurt Dip Recipe

For me, this dip is all about the details, and personal preferences. I make it with 2% Greek yogurt, and walnuts that have been toasted exceptionally well. You want them as deeply toasted as you can get them without any burning - this makes all the difference. I'm also particular about the cut on the cucumber, instead of chunks large and small, I prefer a small dice yielding pieces just a bit larger than a pencil eraser. Also, don't skimp on the olive oil drizzle. The way good olive oil plays off the yogurt is magic. I know dried rose petals can be hard to find (sometimes I use fresh/unsprayed petals instead), it's ok to skip them - again, not the same, but still really good. If it saves you a trip to the store, almonds work beautifully in place of walnuts, but again, toast them well. And trading the cucumber for zucchini (remove seeds), is what I do when it is in season - or do a combination. You can tweak the basic idea many different ways. It's great with toasted (or grilled) pita bread.

 
 
 
 

Mast-o-Khiar Yogurt Dip

If you can't find dried rose petals, simply leave them out. The dip will be different but still delicious!

2 medium garlic cloves, peeled
1/2 teaspoon fine grain sea salt
2 cups / 480 ml Greek yogurt
3 tablespoons chopped fresh dill
a dozen fresh mint leaves, chopped
1 medium cucumber, seeded & finely diced
great quality extra-virgin olive oil
1/3 cup walnuts, deeply toasted
2 teaspoons crushed dried rose petals
3 tablespoons chopped dried cranberries

On a cutting board, sprinkle the garlic cloves with the salt, then mash/chop into a paste with a knife. In a small bowl combine the garlic paste with the yogurt, dill, and mint. Cover and refrigerate until ready to serve. When you're all set -stir in the cucumber, and salt to taste. Spoon into a favorite dish and serve drizzled with the olive oil, sprinkled with the walnuts, rose petals, and dried cranberries.

Serves 6-8.

Prep time: 5 min

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Your Comments


the petite aesthete
September 8, 2012

WOW. Stunning. This has got to be one of the most beautiful dishes I've ever seen! I love the vibrant shade of rose petals... I must try for sure!

 

jaime @ sweet road
September 8, 2012

The colors are beautiful! The addition of rose petals are actually quite interesting, do they have a taste? Or I guess my question is more along the lines of... what do they taste like?

 

Frances @ The Foodess Files
September 8, 2012

Ohmygoodness this is a perfectincentive to try to find dried rose petals! Except for that, I have every ingredient! Lovely and refreshing this looks. :)

 

Averie @ Averie Cooks
September 8, 2012

Yogurt with with dried fruit and rose petals sounds totally amazing. I want it now!

 

leaf (the indolent cook)
September 8, 2012

Gorgeous Middle-Eastern flavours and it looks stunning too - not something you can often say about a dip!

 

Mary-Anne
September 9, 2012

Oh my, what an incredible looking dip, I am desperate to make that! I absolutely love your recipes and am so grateful for the database you have, and am constantly inspired by what I find here. I am currently converting some of your recipes and finds for my three year old who is on a nasty high fat medical diet for epilepsy. Your recipes really help.

 

Caz
September 9, 2012

This looks so pretty, I love the mix of colours. Dried cranberries and toasted walnuts are one of my favourite combinations. Can't wait to try this :)

 

pRiyA
September 9, 2012

how nice to see a recipe that i eat nearly everyday here :) (sans walnuts and rosepetals of course).
pomegranate makes a nice replacement to cranberries.

 

molly
September 9, 2012

I still think back often to the post you put up, years back now, about what a difference cut size makes. It was, I think, before your very first book came out, and the notion -- and truth of it -- has stuck with me ever since. Two, three, eight times a month, I find myself, knife in hand, vegetable-strewn cutting board underneath, thinking about whether I want to chop a little smaller/narrower/broader. It has made such a meaningful, wonderful difference in my cooking, this bit of mindfulness.

So thanks for that. For pencil-eraser sized cucumbers, and particularity, and personal preferences. It's contagious.

M

 

frederike
September 9, 2012

The only yoghurt dip I've ever made is a version of tzaziki or just a simple yoghurt, herb and lemon dip. I've also never worked with rose petals before. This bowl looks very pretty, I like the color combination. Very curious about the taste, but I trust you on that one, as always.

 

Salim
September 9, 2012

Mast-o-Khiar, a perfect taste with drinks especially strong ones, I always make this when we have friends around for drinks in Iran. But mine is so simple this one is professionally made and I'm gonna try this one also beautiful!!

 

greenthyme
September 9, 2012

This is definitely a show stopper! How beautiful. Can't wait to try it.

 

manaa
September 9, 2012

hi . I m one of your blogs fan and I'm Persian ! I love Mast o khiar !! it was really exciting reading the recipe here although
it s not as same as we make it .

 

Amanda @ Easy Peasy Organic
September 9, 2012

That is sooo beautiful! And I almost have everything I need ... just ordered a bunch of organic rose petals for my baby girl's birthday cake ...

 

This sounds so unbelievably delicious! Yum!

 

Danielle
September 9, 2012

That is a fascinating sweet/savory combination. I will remember this for my next party. Thank you!

 

Ava Catau
September 9, 2012

Hi! This looks delicious! Just wondering what you typically serve it with? Thank you!

 

Sue
September 9, 2012

Can I ask what you would dip into this beautiful dish?

 

theresa k.
September 9, 2012

I make something along these lines with pistachios and dried apricots... I had no idea the foundation had its own rich legacy just East of my ancestral homeland! Being Greek, I was just riffing on tzatziki! Going to try this one quite soon.

 

Christina
September 9, 2012

So... dumb question, what do you usually use for dipping?

 

Jeanne
September 9, 2012

What do you serve to dip it with or do you just eat it alone? It is beautiful. Where do you get the dried rose petals?

 

Antigone
September 9, 2012

This looks gorgeous! Do you have any thoughts on unique dippers for this? There is of course the usual cast of characters with pita, flatbreads and crackers. And then classic cruidtes, but I am wondering if there is anything else fun that you might suggest?

 

Sophie
September 9, 2012

Hi Heidi,

I'm intrigued by this dip - I've never seen it before but am a bit a rose petal convert after your lovely granola recipe.

It's such a sweet/savoury/floral mix that I'm wondering what sort of things are good to dip in it once you've made it?

 

charlotte au chocolat
September 9, 2012

Such stunning photos, Heidi- as usual! This sounds delicious.

 

amber
September 9, 2012

This is so beautiful and I'm so intrigued...what do you recommend serving this with?

 

Becky
September 9, 2012

This sounds delicious. I have yet to try making anything that's Iranian but I love tzatziki so I know I'll enjoy this as well! Thanks for another great recipe.

 

Kathryn
September 9, 2012

So beautiful and exactly the kind of food that I like to eat.

 

Kim W
September 9, 2012

Gorgeous! I have rose water on hand - could that substitute for the rose petals?

 

Calantha
September 9, 2012

To echo everyone else: this dip is truly a work of art. I would definitely hijack it for a late morning weekend breakfast!

 

Mayo Earnest
September 9, 2012

This looks wonderful, but what do you suggest for dippers?

 

Julia {The Roasted Root}
September 9, 2012

I tend to stay away from most dips because they can be fatty and have very little (if any) nutritional value. Your dip looks fantastic and I love all the flavors plus the fact that it's great for you! I would easily make a huge batch of this for any family gathering or just a batch for myself to snack on during the day :)

 

Catherine
September 9, 2012

Hi Heidi,

I have an Iranian shop called Persepolis down the road from me in London - one of the owners has written several cookbooks which are available on Amazon. One of them is called Veggiestan. Her name is Sally Butcher. You might have heard of her already.

What kind of dipping utensils would you use for this dip - flatbread ?

 

Mira
September 9, 2012

I agree, I'd make this just for the way it looks. I think this will make it's way to my Thanksgiving table ;-)

 

Archana
September 9, 2012

Love the beautiful colors of this dish! i always make mint-cucumber-yogurt....these additional toppings make me wan't to try this out for sure!

 

Christina
September 9, 2012

What would you eat this with, or on?

 

Kate Parker
September 9, 2012

Looks lovely as all your recipes do. I've been eyeing off the dried rose petals in nearby gourmet store (the owners are Lebanese and Melbourne, Australia is very multicultural) so this will give me another way to use them. Thanks Heidi

 

Laura Plumb
September 9, 2012

While it is a Persian dish, it could be described as delightfully Ayurvedic, too, with its delicate blend of all six tastes, including the cool of rose petals and mint to balance the heat of yogurt's "sour." Oh so pretty, too, giving nourishment to the eyes and the soul!

 

asha
September 9, 2012

This looks magnificent--will try it for an upcoming party.

Heidi, what do you usually serve this with? Some kind of flatbread?

 

flynn
September 9, 2012

what do you particularly like to dip in it? it's really beautiful.
@amanda - i've only used rose petals to make tea blends, an i'd love to put them in more things. the cake idea is lovely!

 

Dawn @cuter than gluten
September 9, 2012

The flavors sound fantastic. I am thinking... how to make this dairy-free (I don't do well with dairy). I am imagining something with coconut milk thickened.

 

Maggie
September 9, 2012

I am wondering what goes well with this dip? I imagine a lot of different things but I'd love to know people's favorite things to pair with it. I have a potluck next week and this might be just the thing to bring. Thanks!

 

Tina @ More Please Recipes
September 9, 2012

The photographs are really special on this post. I'm curious- I'm not too familiar with Iranian flavors. Is this something you would eat just plain or is it a dip? If so, what are your favorite foods to dip with? Thanks Heidi!

 

parishioner
September 9, 2012

Can you use rose hips instead? Whole Foods has them in their bulk spice section, but I dunno about petals . . .

 

Laura @ Family Spice
September 9, 2012

Mast-o Khiar is a family favorite here. Middle Eastern yogurt is much more tart than Greek or American yogurt, so it can easily change flavors depending on what yogurt you use. I am intrigued with addition of olive oil as I have never seen it served this way! Another place to find dried rose petals, besides the Middle Eastern market is an Asian market, in the tea section. Beautiful post!

 

claudia
September 9, 2012

Rose water will do in a pinch. And I'm going to try subbing the cranberries with pomegranate seeds

 

renee
September 9, 2012

Loved this as a sauce for artichoke raviolis. I used tiny diced dried apricots in place of cranberries and unfortunately I had no rose petals. My husband enjoyed it as well. I couldn't help eating the leftover"dip"/sauce by the spoonful. Yum!

 

Good Life
September 9, 2012

Heidi - Always looking for a good yogurt recipe and as always your pics are fabulous. Evelyn

 

Neda
September 9, 2012

It's nice to see one of my favorite quick and easy snacks dressed up! I tend to stick with just chopped fresh mint (dried just doesn't quite hit the spot) alongside the yogurt and cucumber and serve it with toasted pita bread, but this looks really good. Thanks for the ideas!

 

Aleksandra
September 9, 2012

Can't get over how gorgeous this is. Just stunning. Thank you!

 

Gergana Dimova
September 9, 2012

Dear Heidi,
What a pleasure to read the very common in my country Bulgaria recipe!!! We don't use rose petals and cranberries, but everything else is . . .the same. A favorite serving with our traditional spirit, for us this is a 'salad' named "Snow White". The Greek yogurt is for us just 'yogurt', something we can't live without and for this really delicious dish we usually drain it to obtain a thicker texture. Thank you for posting it again! Gery

 

Mike
September 9, 2012

I bet one can use edible violets instead of rose petals? I can't find the latter anywhere in NYC (I might be looking in the wrong places though...)

 

Ozlem's Turkish Table
September 10, 2012

That sure is a gorgeous dip; in Turkish cuisine, we also add smoked eggplant puree to yoghurt and garlic, and flavor with dried mint - another stunning dip, hope you try sometime:)
Afiyet olsun (in Turkish it means, "may you be happy and healthy with the food you eat")
Ozlem

 

Steven A
September 10, 2012

Yogurt and dried fruit is a match made in heaven! Great Recipe !

 

Rocky Mountain Woman
September 10, 2012

Pretty! ALMOST too pretty to eat!
almost....

 

Trisha
September 10, 2012

@Mike You can find dried rose petals in NYC at Kalustyans.

 

Nina
September 10, 2012

Awesome! My parents are Iranian and I can never understand why the cuisine is so under-represented in this country. Our family makes this dish differently, which is pretty to be expected. I don't like walnuts in my mast-o-kiar; and some people add golden raisins, which I also hate.
We just do yogurt, fresh or dry mint, fresh or powdered garlic, and cucumber. And we don't use it as a dip, we just eat it. Such a great and refreshing snack.
I hope you keep posting Iranian dishes- they are sooo good!

 

I just love this.. and wondered if I could substitute some rose water?? for the petals.. it would be easier for me to find here! I can't wait to make this! xx Smidge

 

mina
September 10, 2012

Hi.
Thank you for the receipt. I'm an Iranian and I was surprised to find this Iranian receipt in English here. You have added fresh herbs to this receipt. I wanted to say a similar receipt exists in the traditional Iranian foods which is called "Ab Doogh Khiar". It is specially a favorite summer meal in hot days. Having the ingredients of Masto Khiyar it also contains fresh herbs including leek, dill, garlic, mints, penny-royal plant and raisin. It is served with cubes of ice and slices of thin toasted bread. It is really delicious.
Thank you again for the receipt.

 

Roya
September 10, 2012

this delicious recipe is Iranian , you should try it . Also its very good for hot days of summer .

 

thecitygourmand
September 11, 2012

How lush! This dip looks delicious :)

 

dannelle@nestenterprises
September 11, 2012

I don't think a dip could look any more beautiful...
happiness...

 

Liz
September 11, 2012

Added a bit of lemon peel and extra garlic and let the whole thing sans cucumbers sit over night- it was divine the next day with the toasted walnuts, cranberries, no olive oil, on shrak bread. Thank you.

 

Tegan
September 11, 2012

I've been looking for a new vegetarian take on yogurt! I might skip the olive oil but I love the rest.

 

Sep
September 11, 2012

I'm so glad you posted a Persian recipe! I've grown up with Mast o Khiar and we eat it with so many delicious dishes...like Kabab Koobideh! Great job with the post...I love it!

 

MC
September 11, 2012

This is just as stunningly tasty as it is beautiful! I made it last night to complement the Lentil Almond Stir Fry from your January 2009 post. The leftovers were drop dead delicious, too. Bravo!

 

Michelle @ Find Your Balance
September 11, 2012

mmmm yes please. I'm pretty sure I have no idea where to get dried rose petals but the idea intrigues me!

 

vicki archer
September 11, 2012

The cranberries are such a great addition...can't wait to try this... xv

 

Heidi - Apples Under My Bed
September 11, 2012

This looks truly stunning. Thanks for the recipe - beautiful as always :)
Heidi xo

 

Rachel
September 12, 2012

This recipe would make a great light morning meal with pita and a variety of fresh veggies to dip! For breakfast my Arab colleagues eat Labneh (extra thick yogurt) with cucumbers, Zatar (Arabic spice blend heavy on the thyme and sesame seeds) and pita bread. It has really inspired me to reconsider my breakfasts. Eating light, fresh foods rather than heavy, sugary foods first thing in the morning makes me feel better throughout the day. Not is my first meal healthy and refreshing meal, it sets the tone for the other meals I eat and helps me make good choices all day long. In the middle east it is also common to eat hummus, a range of fresh sliced veggies, olives and boiled eggs for breakfast.

 

Golnaz
September 13, 2012

Hi,It's so amazing,an Iranian receipt here!
Try to add some scallion to it but without olive oil,it would be more delicious! :)

 

afsaneh
September 13, 2012

I'm very glad to see one of the best of summer recipe of my country in your blog. thanks a lot.
Afsaneh from Iran

 

Marzi
September 13, 2012

This is amazing. I am really surprised and rather happy to see that you write about Iranian recipes. :)
In my family we usually serve it next to other foods, like Ghorme-sabzi or Lubia-polo (green peas and rice)

 

Venera@Veggykitchen.com
September 13, 2012

I will use this recipe but replace Greek yogurt with my home-made yogurt. I'm sure my family will love it!
Thanks!

 

Gafar
September 13, 2012

Really ,it is so beautiful then a good kind of food I like it

in spite of I am from Sudan ,we have many foods but I like that so many

 

Mich
September 13, 2012

I think I could get with eating this for breakfast, right? What a great new dip idea!

 

Asemun
September 13, 2012

I love Mastokhiar :)
I'm Iranian...It's really great for summer...
and I should say to answer some questions here... It's eaten for lunch usually...not as lunch but It's on the table for lunch time and you can eat it with bread...no matter what are other dishes on the table... and it's really great if when you want to eat you add dried bread to it in small pieces...

 

improvisingfood
September 14, 2012

What a great idea and amazing photos. im hungry now :)

 

mahtab
September 14, 2012

Hi! This is an Iranian recipe (with some things added to it like olive oil and garlic). It's a summer appetizer in my country. "mast" means yogurt, "khiyar" means cucumber and the "o" in the middle means "and".you can eat it with or without bread. It is so delicious!
As we say "nush-e-jan"!

 

Jane
September 14, 2012

This is STUNNING. Taking dips to a whole new level. Thanks!

 

adrienne
September 14, 2012

Wow the colors in this dish are stunning. Can't wait to try this!

 

Manju Malhi
September 15, 2012

Hello Heidi,
There are several places to eat in Delhi - one worth checking out is Sagar in Defence Colony Market for South Indian vegetarian foods and the other is the Andhra Bhavan. Swagath also in Defence Colony has great seafood. Hope these suggestions help.

 

Fork and Whisk
September 15, 2012

That looks beautiful as well as delicious.

 

farideh
September 18, 2012

This is special Iranian cold food.We usually use that with other main/hot foods.The word MAST means Yogurt and KHIAR means Cucumber.As you mentioned correctly:Mast-o-Khiar (yogurt and cucumber ).In central cities which located near to desert(like Yazd or Isfahan) people at the end of spring till end of summer use this food daily ,even may as a main food for their dinner.Anyhow,Thank you....

 

Does anyone have any idea where you can purchase dried rose petals? I wouldn't even now where to look. Whole Foods?

 

Amanda
September 19, 2012

Made this last night and it was wonderful. Served it with chunks of sourdough bread.

I actually just picked and dried the rose petals myself (you just need to make sure the plants haven't been sprayed), then crushed them with a little sugar before sprinkling on top. I also added some fresh lemon thyme to my herb mix. Superb! Thanks for showcasing such a great ethnic recipe.

 

Paula the Pastry Chef
September 26, 2012

This dip was delicious and beautiful. I served it in the center of a big flat platter, to show off the toppings and allow everyone to get at it.
From a double-batch of dip, we had one spoonful left -- I used it the next day as a WOW topping for cucumber soup.


HS: So glad you liked it Paula :)

 

Mehri
September 27, 2012

Thank you for this Persian recipe. I love it.

 

Oanh
September 27, 2012

Loved this recipe. FYI for rose petals, a Middle Eastern or Persian grocer will carry them. For SF readers, I got mine from Samirami's Imports on 26th and Mission -- they come in a HUGE 1 lb bag, but you can ask them to make a smaller 1/2 lb bag.

 

Kate Olsson
October 1, 2012

Such wonderful and soul-lifting colours. Simply beautiful, Heidi. Once again you have brought a smile to my face. Thank you.

Kate x

 

Alex
October 3, 2012

I just wanted to let you know I made this dip for friends last night, and it was an absolute hit! I couldn't find dried rose petals in a rush, but the dip was a success despite their omission. The sweetness of the cranberries combined with the tart yoghurt base worked a treat. Just delicious - I will most definitely revisit it. Thank you! x

 

Alison
October 6, 2012

I think this sounds very delicious! Frederika..I make a tzatki sauce too and this one sounds even more amazing for with cucumbers!