Maast-o Museer

Omid Roustaei, The Caspian Chef

Yogurt with Persian shallots, garlic and mint

4.80 from 20 votes

Prep Time 10

Resting time 4

Total Time 4 10

Course Side Dish

Cuisine Persian

Servings

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.

Museer can be purchased at Persian markets.

Keyword garlic, mint, Museer, yogurt

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