Mast-O-Khiar

Today, we’re making Mast-o-Khiar, this delicious Persian dish that translates to “yogurt and cucumber.” If you’re making a Persian recipe, such as Fesenjan or Kabob, then you’re probably looking for an easy and light side dish. This creamy dish is a staple in many Persian meals, and it has a fascinating origin. One of the benefits of making this recipe is that it requires minimal ingredients and comes together in just a few minutes.

This dish is made with a thick and tangy yogurt, chopped cucumbers, and a bit of seasoning. Did you know that eating a yogurt-based side dish is common in Iran and India? The reason for this is that it cools the stomach down and provides relief when eating spicy or oily foods.

The history of Mast-O-Khiar is quite interesting. The process of fermenting milk was discovered unintentionally by one of the nomadic tribes in Central Asia. Just imagine this happened thousands of years ago; over time, the dish spread across the region and gained popularity. The Persian Empire incorporated the dish as a staple recipe; mast-o-khiar was often decorated with flower petals and hailed for its excellent health benefits. Served at Royal banquets during the Achaemenid Empire, this dish became a symbol of abundance and hospitality.

Ingredients

Cucumber, Greek yogurt, Dried Mint, Olive oil, Raisins, Spring onion.

Choose fresh green cucumbers for this dish. Many people prefer to use Persian cucumbers, which are smaller in size than regular cucumbers. Smaller cucumbers have a softer skin and a more delicate texture. Regular cucumbers are commonly found in most supermarkets and can also be used to make this recipe. However, the texture might be a little rough.

Full-fat Greek yogurt provides a rich and creamy taste; the thickness of the yogurt ensures that the Mast-O-Khiar has a consistent texture. Dried mint adds a lovely fragrance to this dish; you can also use a few small leaves of fresh mint. It is also possible to substitute with Dill. Extra-virgin olive oil will add a fruity taste; you can also choose a neutral oil, such as Grapeseed oil or Avocado oil. Plump and moist raisins add a subtle hint of sweetness to this dish. Fresh spring onions have a mild flavour and add a crisp texture to this recipe.

Instructions

Start by washing the cucumbers thoroughly. Use a box grater or a regular mandoline with a grater attachment. Cut the tip of the cucumbers off. Grate the cucumbers; if the cucumber has excessive water, you can cut it vertically and scrape out the seeds, then grate it. Peeling the cucumber is also optional. However, the skin contains a lot of nutrition, so we choose to keep it on.

After grating the cucumber, add it to a mesh cloth and squeeze out the water. Be sure to remove as much water as possible from the grated cucumber. Add the thick Greek Yogurt, along with dried mint or freshly chopped mint. Add spring onions, olive oil, and raisins to the Mast-O-Khiar. Mix everything well.

What to Serve with Mast-O-khiar?

Mast-o-Khiar is a light and refreshing yogurt side dish that perfectly pairs with a hearty and flavourful main dish. Some of the great main dishes to have with mast-o-Khiar are kebabs, grilled lamb, chicken skewers, and stews like fesenjan. Other sides that pair well with mast-O-kiar are saffron rice and flat bread like Pita bread, Lavash, or sangak.

How to Store Mast-O-Khiar?

To store the mast o khiar, keeping the cucumber separate from the yogurt is ideal, as the cucumber begins to release water, and the yogurt could also release water during the separation process. So, squeeze the cucumber against the colander and release as much water as possible when making mast-o-khiar.

Make sure to keep the remaining mast-o-khiar in an airtight container to refrigerate and consume within 24 hours. Freezing the mast o khiar is not recommended as the yogurt can become grainy, and the cucumber will lose its crunchy texture.