Yogurt is no stranger to Persian cuisine and is, frankly, a mandatory side item on the table. Each region of Iran offers its own unique version of a yogurt dish to accompany a Persian meal. Maast-o khiar is one of them.
In the north, by the Caspian Sea, the specialty is garlic and shallot yogurt, which includes an intoxicating amount of Persian shallots mixed into thick and creamy yogurt.
The variety in this recipe, which is more common throughout Iran, blends yogurt with grated cucumbers and dried mint, creating a dish packed with flavors and aroma. To this, we then add garlic, salt, pepper, and rose petals to ensure you fall completely in love!
Yogurt, whether plain or mixed, is typically served with a variety of Persian stews or rice dishes. However, to make matters more interesting, it’s not considered compatible with every dish!
Unlike the popular, sugary, starch-thickened, fat-free yogurt in the US, yogurt in Iran is full-fat, tangy, and flavored with salt and spices. If we want to incorporate a touch of sweetness, we simply reach for a few raisins!
Yogurt with dried mint, cucumber and raisins
Ingredients
- 32 oz whole milk yogurt
- 3 Persian cucumbers, grated. or 1/2 of an English cucumber
- 1/4 cup raisins
- 2 1/2 tablespoons dried mint
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rose petals, ground, for garnish on top
Instructions
- combine all the ingredients in a bowl and mix well.
- Garnish with rose petals and fresh mint.
- Serve as a side dish with Persian stew or rice dishes.
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