Yogurt Atelier
Mast-o Khiar
A Persian dip of thick yogurt and cucumber with dried mint, raisins and walnuts, served with bread or beside rice and grilled dishes.
15 min · Serves 4
Method
Rinse the cucumber. Grate it, toss with a pinch of the salt, leave for 10 minutes, then squeeze out the liquid with your hands or a clean cloth.
Stir the yogurt with the mint, garlic, remaining salt and a little pepper until smooth.
Fold in the cucumber, the raisins and half of the walnuts.
Taste and adjust the salt and mint.
Chill for 20 minutes so the flavors blend, then top with the remaining walnuts.
Serve with flatbread or crackers, or alongside rice and grilled dishes.
From the kitchen
Contains milk and tree nuts (walnuts). Cooks make this in many ways: the common core is yogurt, cucumber and mint, while raisins and walnuts are customary but optional. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.
Yogurt-and-cucumber dishes are made across many regions. This is a common Persian household style; herbs, raisins and nuts vary from cook to cook.
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