Mast-o-Khiar

• •2 cup full-fat plain yogurt, preferably strained
• •2 medium Persian cucumbers, finely diced or grated
• •1 large garlic cloves, minced
• •2 tablespoon dried Persian mint
• • to taste salt
• • to taste freshly ground black pepper
• •0.3 cup walnuts, finely chopped
• •2 tablespoon golden raisins
• •1 teaspoon extra virgin olive oil, for drizzling
• •0.5 teaspoon dried mint, for garnish
• •0.5 teaspoon dried rose petals, crushed, for garnish

Instructions

1. 1

   If using regular plain yogurt, place it in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl. Let it drain in the refrigerator for at least 1-2 hours, or overnight, to achieve a thicker consistency. Discard the drained liquid. (Skip this step if using thick Greek yogurt or already strained yogurt).

2. 2

   Wash the cucumbers. If using Persian cucumbers, you don't need to peel them. For English cucumbers, you may peel them if desired. Finely dice or grate the cucumbers. Place the prepared cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. This step is crucial to prevent the dip from becoming watery.

3. 3

   In a medium mixing bowl, combine the strained yogurt, prepared cucumber, minced garlic, dried mint, salt, and freshly ground black pepper.

4. 4

   If using, stir in the finely chopped walnuts and golden raisins.

5. 5

   Mix all ingredients thoroughly until well combined. Taste and adjust seasonings (salt, mint, garlic) as needed.

6. 6

   Cover the bowl and refrigerate Mast-o-Khiar for at least 30 minutes to allow the flavors to meld and for the dip to chill thoroughly. Chilling for longer (1-2 hours) is even better.

7. 7

   Before serving, transfer the Mast-o-Khiar to a serving bowl. Drizzle with a little extra virgin olive oil and sprinkle with a pinch of dried mint and/or crushed dried rose petals for garnish.

8. 8

   Serve chilled with warm pita bread, lavash, fresh vegetables, or as a refreshing side to grilled meats or rice dishes.

Chef's Tips

• 💡**Yogurt Consistency**: For the best Mast-o-Khiar, use a thick yogurt. Straining regular plain yogurt for a few hours or overnight makes a significant difference. Greek yogurt can be used as a shortcut.
• 💡**Cucumber Prep**: Don't skip squeezing out the excess water from the cucumber. This prevents the dip from becoming watery and diluting the flavors.
• 💡**Mint Matters**: Dried Persian mint has a distinct aroma and flavor. While fresh mint can be used, dried mint is traditional and gives a more authentic taste. Gently rub the dried mint between your palms before adding to release its aroma.
• 💡**Flavor Mellowing**: Mast-o-Khiar tastes even better after chilling for an hour or two, as it allows the flavors to fully meld.
• 💡**Optional Additions**: Walnuts add a lovely crunch, and golden raisins provide a touch of sweetness that balances the savory and tangy notes. Dried rose petals offer a beautiful aroma and visual appeal.