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!
Yield: 4
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.