This is a simple yogurt dish with Persian inspiration. It’s typically used as a condiment or side dish to rices, roasted meats and vegetables. We have used it at home as a sauce, dip, spread or binder on wraps, condiment to our rice dishes and soups. on quinoa stuffed roasted butternut squash, dolloped onto of shakshuka, and as a dip for cucumber, peppers, and pita. Give it a try and share your inventive ways of how you added it to the menu.
This version is our take on this traditional dish. We’ve used authentic flavors, but you’ll see some of them are optional. With or without the optional items, it’s delicious!!
- 2 C Persian or Greek Yogurt
- 1 Persian or English cucumber, grated or finely chopped (if you are using for more of a side dish, you can coarsely chop)
- 2 cloves of garlic, grated (you can just use one if you prefer less garlic)
- 1/4 C fresh organic mint, chopped
- 2 T fresh organic dill, chopped (or parsley)
- 2 tsp culinary rose petals, dried and ground (optional)
- 1/2 tsp lemon zest
- salt and cracked black pepper to taste
After grating or chopping cucumber, drain as much liquid as you can from the pulp or chop. Put yogurt into a medium size mixing bowl and grate garlic directly into yogurt. Add in chopped herbs, rose petals (if using) and lemon zest. Mix well. Let sit for one hour or over night for even more flavor intensity. GARNISH with more chopped herbs, pomegranate seeds, cracked black pepper and a drizzle of good extra virgin olive oil.
Dollop on soup, top rice or roasted vegetables, serve with lamb or beef or chicken, consider Mast-O Khiar on a sandwich or burger or wrap!