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 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

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

    Christina
  • 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.

    theresa k.
  • Can I ask what you would dip into this beautiful dish?

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

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

    Danielle
  • 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 ...

    Amanda @ Easy Peasy Organic
  • 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 .

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

    greenthyme
  • 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!!

    Salim
  • 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.

    frederike
  • 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

    molly
  • 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.

    pRiyA
  • 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 :)

    Caz
  • 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.

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

    leaf (the indolent cook)
  • Yogurt with with dried fruit and rose petals sounds totally amazing. I want it now!

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

    Frances @ The Foodess Files
  • 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?

    jaime @ sweet road
  • 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!

    the petite aesthete
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