Today we are making Mast-O-Khiar. If you have ever sat down for a Persian feast, you will know that the table is never just about the main course. Amidst the succulent kebabs and saffron coloured rice, there is always a bowl of something creamy with a touch of green. Some people aren’t sure whether Mast-O-Khiar is a dip or a side dish.

Mast-O-Khiar translates to “Yogurt and Cucumber”; it is a traditional dish with herbal and floral notes. It has a Greek cousin, Tzatziki, which differs in texture and herb choice. Greeks like to use dill, and Persians prefer mint.

The Historical Origin of Mast-O-Khiar

The history of Mast-O-Khiar is fascinating. The process of fermenting milk was discovered by chance thousands of years ago by a nomadic tribe in Central Asia.

The Persian Empire incorporated the dish as a staple; mast-o-khiar was often decorated with flower petals and praised for its excellent health benefits. Served at Royal banquets during the Achaemenid Empire, this dish became a symbol of abundance and hospitality.

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.

Ingredients

Cucumber, Thick Yogurt, Dried Mint, Olive oil.

Choose fresh green cucumbers for this dish. Full-fat yogurt provides a rich, creamy taste; its thickness ensures 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. Extra-virgin olive oil will add a fruity taste. You can sprinkle a little sumac on top of the dish to add a tangy flavour.

Instructions

Start by washing the cucumbers thoroughly. Cut the tips off the cucumbers. Slice it horizontally, then slice it vertically into tiny cubes. Add the cucumbers to a dish and add the yogurt. Add dried mint and mix the yogurt with the cucumbers. Drizzle the olive oil and sprinkle the sumac on top.

Should you grate or Dice the Cucumbers for Mast-O-Khiar?

Many traditionalists will tell you that dicing is the authentic way to get that crunch. However, many Persian families prefer to grate cucumbers. You will need a box grater or mandolin for this step. Use the largest side of the box grater. It is important to grate the cucumbers and squeeze out the liquid. Sprinkle a little bit of salt and let it sit for a few minutes.

Thereafter, drain the excess liquid. Keep the skin on the cucumber; it adds texture with a slight crunch and prevents the cucumber from disappearing into the yogurt. Use Thick yogurt or Labneh for this dish. Thin yogurt will turn this side dish into a drinkable liquid. For a touch of sweetness, you can add golden raisins or tangy pomegranate arils to this dish. Crushed walnuts will add more crunch. Many Persians like to add dried rose petals on top to enhance the dish’s appearance; this is optional.

What to Serve with Mast-O-khiar?

Mast-o-Khiar is a light and refreshing yogurt side-dish that pairs perfectly with a hearty, flavourful main dish. Some great main dishes to serve with Mast-o-Khiar include kebabs, grilled lamb, chicken skewers, and stews like Fesenjan.

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 separation. Make sure to keep the remaining mast-o-khiar in an airtight container in the refrigerator and consume within 24 hours.

Mast-O-Khiar

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Course: Side Dish

Cuisine: Persian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 43kcal

Author: thetastejournal.com

Ingredients

▢ 1 Cucumber – Cut into cubes.
▢ 200 grams Yogurt
▢ 1 tsp Dried Mint

Garnish

▢ 1 tbsp Olive oil
▢ ¼ tsp Sumac

Instructions

Preparation: Rinse the cucumber and cut off both ends. Cut into cubes.
Mix the ingredients: Add yogurt, dried mint, and olive oil. Mix everything to serve. Sprinkle some sumac on top. (Optional)