Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals bring unique flavors and textures to this version of the dish, a recipe by Samin Nosrat. Yogurt, both plain and with cucumbers, is everywhere on Iranian tables as a condiment and side — a fresh, tart compliment to anything from meats, eggy fritatta and omlettes, rice and grain dishes, or just dipped with fresh torn bread.
Samin recommends to dice, rather than grate, the cucumbers to keep them from getting watery, and don’t skip the dried mint and dried dill, which add another layer of complexity to the fresh herbs.
Use labneh if you can find it — made similarly to Greek yogurt, it tends to be lightly salted and strained longer, making it thicker, creamier and often slightly higher in protein.
Yields about 4 cups.
INGREDIENTS:
- ¼ cup golden raisins (though any color will due)
- 3 Persian cucumbers (about ½ pound)
- 24 oz Greek yogurt or labneh (3 cups)
- 2 Tbsp any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill
- 1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt
- Fine sea salt and freshly ground black pepper
- 1 tsp dried mint (can use spearmint, not peppermint, tea)
- 1 tsp dried dill
- 3 Tbsp roughly chopped toasted walnut or pistachio pieces
- ¾ tsp ground or crumbled dried rose petals (optional)
- 2 Tbsp extra virgin olive oil: House Blend, Olio Santo or your favorite classic EVOO
In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, ¾ teaspoon salt, ½ teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
Just before serving, stir in most of the walnuts or pistachios, and transfer to serving bowl. Garnish with olive oil and remaining walnuts, pistachios and/or rose petals, if using.
If leftovers: Cover and refrigerate for up to 3 days.
