This is another gem in the Persian yogurt series. Yogurt plays such a significant role in the cuisine and is always there to accompany a flavorful layered rice or well-seasoned stew.
The star of this yogurt dish is Museer, a Persian shallot. Museer is best described as a mix between an elephant garlic and a shallot and is packed with flavor, aroma, and pungency.
This variety finds its roots in the southeastern region of Iran, in the foothills of the Zagros mountain range. However, its popularity has spread throughout Iran and it has become another staple on the Persian table.
I mostly associate eating this yogurt with trips north to the Caspian Sea region. Whether this belief has actual merits or not, it has always been said that you can eat more garlic and not feel awkward about your breath when you are by the Caspian Sea, where the weather is tropical, humid, and delightfully warm!
I made this yogurt today in Seattle’s mid 70’s degree Fahrenheit weather under partially cloudy skies and with very little humidity in sight! Far, far away from the magical power of the Caspian Sea to shield me from the consequences of eating so much Museer and garlic!
- 1/2 cup Museer, dried Persian Shallots Soaked for 4 hours or up to overnight, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons dried mint, or 1 cup fresh, finely chopped
- 4 cloves garlic, finely minced
- 32 oz full fat Yogurt, Greek, Labneh or strained
- Place the dried shallots in a bowl and cover with water for 4 hours or overnight, in the refrigerator.
- Drain, and finely chop and place in a mixing bowl.
- Add the remaining ingredients and mix well. For best results, let the mixture rest in the fridge for an hour to allow the flavors to combine.
- Place in a serving bowl and garnish with fresh mint.
- Serve alongside your favorite Persian stew or rice dish.
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