Mast-o-Khiar, Persian Cucumber and Herb Yogurt
Mast-o-khiar is the yogurt dish on every Iranian table, somewhere between a dip, a side, and a light meal on a hot day. It is close kin to Greek tzatziki but built differently: less garlic, more herbs, and the signature Persian additions of walnuts and raisins that give it sweetness and crunch. A soy-based plain yogurt carries the most protein and holds up to the cucumber's water. Squeeze the cucumber well, lean on dried mint and garlic for depth instead of salt, and let it sit cold before serving with raw vegetables or flatbread.
Ingredients
- 2 cups Plain plant yogurt, unsweetened, soy for protein
- 1 whole Cucumber, grated
- 1/4 cup Walnuts, chopped
- 2 tbsp Raisins
- 2 tbsp Mint, chopped
- 2 tbsp Dill, chopped
- 1 clove Garlic, grated
- 1 tsp Dried mint
- 1/4 tsp Black peppercorns, ground
Method
- Grate the cucumber, then squeeze it hard in your hands or a clean towel to wring out the water. Without salt to draw the moisture, this squeeze is the only thing standing between you and a watery dip.
- Plump the raisins in a splash of warm water for 5 minutes so they turn soft and juicy rather than staying chewy against the cool yogurt.
- Stir the yogurt with the cucumber, grated garlic, fresh mint, and dill until evenly green-flecked.
- Fold in the walnuts and drained raisins. The raisins bring the quiet sweetness a Persian version leans on, and the walnuts add the richness that makes the dip feel like more than yogurt.
- Crumble the dried mint over the top, grind on the pepper, and chill for at least 30 minutes so the flavors settle. Use unsweetened plain plant yogurt and check the label for added sugar.
Nutrition
Estimated per serving: 130 calories, 6 g protein, 3 g fiber, 85 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
