Authentic Persian Mast o Khiar | Persian Yogurt and Cucumber Dip

ByShayma Updated on
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Mast o Khiar is a Persian dip or side dish made with salted yogurt, finely diced or grated cucumber and a hint of dried mint. The name Mast o Khiar literally translates to “yogurt (mast) and (o) cucumber (khiar)” in Persian. This simple Persian cucumber yogurt dip is a must! 

A bowl of mast o khiar, a yogurt dip garnished with olive oil, herbs, and spices, sits on a tablecloth. Next to it are a plate with pita bread and a small plate adorned with fresh mint and green onions.

Creamy and tangy, many cultures worldwide have their own versions of this dish, like Greek tzatziki, South Asian raita, or Turkish cacik. Mast o Khiar has its own variations, too. It really is a matter of personal preference—no one way is wrong! 

Today, I’m sharing my version with tips and tricks for making different versions of this dish, which can be served as a dip (appetizer), a side dish, or even a condiment. You only need six simple ingredients to make this simple cucumber dip recipe!

If you love Persian food, try my chicken Kebab Tabei or this eggplant stew. Both are full of robust flavors.

Why You’ll Love This Recipe

  • Simple and Quick: Mast o Khiar can be made quickly with minimal ingredients. No cooking is required—just mix everything in a bowl and serve!
  • Versatile: Serve it as an appetizer with chips, pita bread, or a side dish with grilled meat and Persian rice dishes.
  • Healthy: Packed with probiotics from yogurt and vitamins from cucumbers, it’s a light, healthy accompaniment to many dishes.
  • Adaptable: Add raisins, garlic, or walnuts for a personalized touch.
  • Diet-Friendly: Swap out the yogurt for a plant-based alternative, making it suitable for vegan or lactose-intolerant diets.
A bowl of creamy yogurt dip, possibly mast o khiar, with grated cucumbers and herbs, rests on an intricate lace tablecloth. Next to it are small bowls—one with colorful flowers and another with chives—beside a bottle of olive oil.

How is my Mast o Khiar different than traditional Mast o Khair?

Although the flavor is similar, I make a few variations to my homemade Mast o Khair that I love:

  • Toasted walnuts—I prefer to toast the walnuts in the oven, as it brings out their deep and nutty flavor and ensures they stay crunchy when mixed into the yogurt. (Believe me, you don’t want soggy nuts in your dip.)
  • Dried mint—I prefer to use dried mint rather than fresh mint, as dried mint has a more concentrated and intense flavor, which complements the cucumber’s freshness and the yogurt’s creaminess. 
  • Cucumber—I strongly recommend that you grate your cucumber. Even though this can vary from person to person, grated cucumber gives this dish a velvety texture that blends seamlessly with the yogurt. 
A flatlay of ingredients for mast o khiar includes a cucumber, bowl of sea salt, walnuts, dried rose, edible flowers, dried mint, full-fat yogurt, olive oil, and fresh herbs. Each item is elegantly labeled on a textured cloth background.

Ingredients

Cucumbers: The star ingredient. I prefer English cucumbers for their low seed ratio, ensuring the dip doesn’t become watery (you can always scoop out the seeds with a spoon). Persian cucumbers are another great option; these are smaller, so you will need two for this recipe. ( An average English cucumber weighs 250-350g or 1/2 to 3/4lb, so remember that when using a substitute.)

Yogurt: Thick or hung yogurt is used for Mast o Khiar due to its creamy texture. I recommend full-fat Greek yogurt. Don’t substitute with plain yogurt; your dip will be watery. You can try labneh or strained plain yogurt. To strain plain yogurt, place it in a fine mesh strainer or cheesecloth set over a larger bowl (so the whey can drip). Let it strain in the refrigerator for a few hours until it reaches the desired thickness, like Greek-style yogurt. 

Dried Mint: Dried mint is a staple in Persian cuisine. It adds a bright, refreshing aroma that complements the tangy yogurt and cooling cucumber. It can be found in Middle Eastern or Persian specialty stores.

Walnuts: Finely chopped and folded into the dish before serving. Toasting the walnuts beforehand adds extra crunch.

Olive Oil: Though not traditional, I like to add a swirl of fruity, peppery olive oil, which pairs well against the richness of the creamy yogurt.

Garnishes: Feel free to get creative with garnishes like dried or fresh rose petals (found in Persian or Middle Eastern grocery stores), fresh herbs, or my absolute favorite: pomegranate seeds and edible flowers (see photo).

How to toast walnuts

To toast your walnuts, simply spread them in a single layer on a baking sheet and bake at 325F/165C for 7-10 minutes or until fragrant. Make sure to check them frequently and give them a shake halfway to prevent them from burning.

You can also spread them in a dry frying pan over medium heat for 3-5 minutes, stirring frequently until fragrant. 

Step-by-Step Instructions

A person is preparing mast o khiar by grating a cucumber on a box grater over a white plate, their nails freshly painted red. In the background, a small bowl with chopped nuts rests on the counter against a white tiled backsplash.
A metal strainer holds freshly grated zucchini over a white bowl, reminiscent of preparing mast o khiar. Resting on a lace tablecloth, the scene is completed with small dishes of walnuts and dried rosebuds.

Step One: Use a box grater with large holes to grate the cucumber.  It gives the dip a velvety and smooth texture versus chopping your cucumbers, which can leave the dip feeling chunky and uneven. I love my mast-o-khiar creamy. 

A speckled white ceramic bowl containing a small amount of light green mast o khiar is placed on a textured, crocheted lace surface. The bowl's interior is smooth and shiny, subtly reflecting the light.

Step Two: Cucumber holds a lot of water, so to keep this from becoming watery, it’s essential to strain out the moisture. You can place the grated cucumber in a fine mesh strainer and gently press it to release the water. Alternatively, wrap the cucumber in a clean towel and squeeze to remove as much moisture as possible. 

A bowl of yogurt, reminiscent of mast o khiar, with chopped walnuts, grated cucumber, herbs, and salt sits on a lace tablecloth. Nearby are bottles of olive oil, a plate with flowers, and a bowl filled with fresh herbs.

Step Three: In a medium bowl, combine the yogurt with the grated and strained cucumber. Add chopped walnuts, dried mint, and salt to taste, stirring until everything is mixed well.

A bowl of creamy yogurt dip, possibly mast o khiar, with grated cucumbers and herbs, rests on an intricate lace tablecloth. Next to it are small bowls—one with colorful flowers and another with chives—beside a bottle of olive oil.

Step Four: Transfer the mixture to a serving dish, leveling the top for a neat presentation. For a beautiful, Persian (and Spice Spoon) touch, garnish with a sprinkle of dried mint, and if you’ve never worked with rose petals, they add a lovely pop of color. These are optional but make it look so lovely. Cover the dish and chill it in an airtight container in the refrigerator for at least 1 hour to allow the flavors to meld.

Before serving, drizzle with your favorite extra virgin olive oil and add your garnishes. 

For the full recipe, see the recipe card below.

Pro Tip

If preparing in advance, keep the grated cucumber and yogurt mixture in separate containers in the fridge. Drain the cucumber before mixing with the yogurt.

What to Serve With Mast o Khiar

This dish pairs wonderfully with crispy saffron rice (tahdig) or alongside grilled kabobs and Persian rice dishes for a classic Persian meal.

Storage

If you want to prepare this in advance, (if you are serving it at a party or for dinner the next day), store the grated cucumber and yogurt mixture separately in airtight containers in the refrigerator.

Drain the cucumber before mixing it into the yogurt when ready to serve.

Mast o Khiar will keep for 2–3 days in the fridge.

A bowl of tzatziki sauce on a lace-patterned tablecloth exudes creamy delight, reminiscent of mast o khiar. Shredded cucumber and herbs are artfully mixed in, creating a textured surface that's both fresh and inviting.

What is the difference between tzatziki and mast o khiar?

While both tzatziki and mast-o-khiar are yogurt and cucumber dips, they differ in subtle ways.

Tzatziki is a popular dip in Greek cuisine, often made with Greek yogurt, grated cucumber, garlic, fresh dill, olive oil, and sometimes a splash of lemon juice or vinegar. It has a tangy and bright taste, thanks to the acidity from the yogurt and lemon, along with the bold flavor of fresh garlic. 

Mast-o-Khiar, on the other hand, is a traditional Persian yogurt and cucumber dip with a milder, more aromatic flavor profile. Instead of fresh herbs like dill, it typically includes dried mint and sometimes rose petals for a hint of floral aroma, which is a classic touch in Persian cuisine. While garlic is optional, chopped walnuts or even raisins can be added for texture and a slightly sweet contrast, making mast-o-khiar a versatile dip or side dish that pairs well with Persian rice dishes, pita bread, or even as a cooling side for spicy foods.

Mast o Khiar is a staple in my kitchen and is perfect for so many occasions. I hope you enjoy this simple yet delicious recipe! Let me know how you customized yours in the comments, or tag me on Instagram with your creations.

A bowl of creamy dip garnished with olive oil, herbs, and pink flower petals, set on a textured cloth. Next to it are colorful flowers and a plate of pita bread wedges.

Related Recipes

A bowl of creamy dip garnished with herbs and spices, drizzled with olive oil, sits on a lace-patterned tablecloth. Nearby, a plate holds slices of pita bread, and a small dish contains fresh mint and chives.
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Mast o Khiar: Persian Yogurt & Cucumber Dip

This delicious cucumber dip recipe is perfect for an easy dip. Every bite is loaded with flavor! Only six simple ingredients are needed to get started!
Prep Time10 minutes
Course: Appetizer
Keyword: Mast o Khiar
Yield: 4
Author: Shayma Saadat

Ingredients

  • 500 g full-fat yogurt (thick, Greek-style) (2 cups)
  • 1 English cucumber or 2 Persian cucumbers
  • 40 g chopped walnuts (1/3 cup)
  • 2 tsp dried mint, plus extra for garnish
  • 1 tsp sea salt (I also love fleur de sel or maldon)
  • dried rose petals, optional, available in Persian or Middle Eastern grocery stores
  • extra virgin olive oil for drizzling
  • edible flowers, optional

Instructions

  • Grate the cucumber using the largest holes on a box grater.
  • Strain the water from the grated cucumber by placing it in a fine mesh strainer and pressing gently, or wrap the cucumber in a clean towel and squeeze out the moisture.
  • In a medium bowl, combine the yogurt, cucumber, walnuts, dried mint, and salt. Mix well.
  • Transfer the mixture to a serving dish and garnish with dried mint and rose petals, if using.
  • Chill for at least 1 hour. Just before serving, drizzle with olive oil and add your garnishes.

Notes

If preparing in advance, keep the grated cucumber and yogurt mixture in separate containers in the fridge. Drain the cucumber before mixing with the yogurt.

Nutrition

Serving: 4g

Hi friend! I'm so happy you're here. As a multi-hyphenated Canadian, I call Toronto, Canada home – I live with my husband and 12-year-old son near a fake castle called Casa Loma. Everything I cook + share with you is based on the ethnic scents and spices of the countries of my heritage. I love to combine these flavors with the local bounty of my home in Canada.

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32 Comments

  1. You must come to Greece and taste the real taramosalata and tzatziki, dear Shayma 🙂
    Beautiful dip, I love those rose petals.

    Happy birthday!! Have a great time!

  3. Ahh, Sainsbury’s taramosalata and tzatziki – the dips that accompanied a 10 British student parties. I’m pretty sure the recipes are unchanged even now, and you should see the crimes commited in the name of supermarket ‘hummus’. Homemade is on another plane entirely and garlanded with those rose petals and walnuts you’ve made a humble, simple thing look so beautiful. Yum!

  5. Happy Birthday! I hope you have a brilliant day. I remember all the crap I used to eat when I was a kid – chicken nuggets with curry sauce from the local chippy, WHAM bars and fish finger sandwiches. Good times.

  6. @Magda I know, I really must, especially since two of my closest friends are from Athens and I have been promising them I’ll go there sometime soon. Dying to go, actually. Thanks for the kind words and the birthday wishes.

    @Kulsum Thanks, darling friend.

    @Katy Your Royal Saltiness- you, too? How many hummus parties have you had? Tell the truth, please! Thanks so much x

    @Prerna Thanks, dear friend.

    @Helen Thank you so much. ‘Used to’? I still eat a lot of rubbish. Watch me in Lahore, devouring pakoras and samosas from the street kiosks. And when in the UK- bags of crisps and cheap chocolate like Kit Kat, Galaxy and Aero. The list is never-ending. x

  9. Oh yes, the Sainsburys’ hummus and tarmasalta – a baguette was our scooper of choice when I was in university at Birmingham. And there was usually a bottle of rose on hand too. Because, like you, we were sophisticated gourmands 😉 But as you said, it made us happy (and was a pretty cheap lunch).

    Now I shudder to think about what exactly makes those dips the consistency they are, and as for that funny tangy taste they all share… well… I think i’ll stick to home made from now on.

    Lovely recipe, I am a big maker of my own versions of both raita and tzatziki. I love the addition of walnuts and rose petals, they would definitely add another dimension in terms of taste and appearance. Dying to go and try them out now.

    Something else I do is to leave out the cucumber, and instead mix in some saffron steeped in warm water. It leaves you with a lovely rich yoghurt sauce, and I bet that would go well with walnuts too.

  11. @Sara Thanks, lovely.

    @Shama Thank you, very kind of you.

    @Grubworm Thanks for the wishes. As for hummus, well we were proper snobs about that- I have no idea why. Maybe because we were having some fantastic stuff down on the Edgware Road on the weekends. We make raita at home a lot- we add tomatoes, onions, fresh chili and coriander. But the consistency of the yoghurt is thinner in that case, compared to mast-o-khiar. I love your idea of having a saffron and walnut ‘raita’. I shall try it.

  14. Shammy lovely post and gorgeous pics . May i add am guilty of being a consumer of those dodgy Tzatkizi and Hummus dips u get at sainsburys , they are getting posher by the day with new varieties infused with peri peri and caramelized onions lol, does the job and hits the spot so i say why the hell not specially when one has the munchies and not a lot of time and for the more authentic exotic stuff i could always pay you a visit 😉

  16. Hi Shayma, Happy Birthday. Enjoy the birthday in Montreal. Also I think we now need a recipe for a birthday cake in the Persian, Afghan, Pakistani manner

  18. This looked so nice I made it right when I got home this weekend. I make cucumber and yogurt raita all the time but I would have never thought to add walnuts – it was delicious! Thanks for the yummy recipe.

  20. Pingback: Inspiration for the Brain-fried: Two Snacks and a Dessert. | Witchy Kitchen

  21. That looks absolutely gorgeous. I am a total crisp fiend; hula hoops ready salted, i am a woman of simple tastes. Those ones look great, perfectly scoopable.

    Happy belated birthday!

  24. I visit your blog off and on as it is in my book marks from 2010. Never wrote a comment before. Glad to know that you will resume blogging soon.
    I am going to cook a dish tomorrow which I will link it to your blog. My husband eats his cucumber yogurt like yours but without rose petals.

  28. Dear Shayma: Thanks for another lovely story and luscious-looking recipe. I can’t wait to try this dip. If it’s anything like your famous Yogurt and Spinach Dip with walnuts, Mast-o-Khiar is destined to be a favorite chez nous.

  30. happy belated birthday shayma. hope you had a great day.

    liked your story and similar to mine where i would hang out with my college buddies and visit so many junk joints in bombay & eat only junk food… which i still do today but on rare occasions 🙂

  31. Happy Birthday Shayma…hope you can walk in the Montreal alleys to your heart’s content!

    This dip looks lovely, specially with the rose petals – can we actually eat these dried rose petals?

    My 8 yr old daughter created a recipe a few days back which was a bit similar but had added a lot more ingredients high in cholesterol!!!

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