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Our whole family discovered a new love for Persian cuisine through this magical yogurt dip Mast-o Khiar. I first tasted it at my friend Mina's house and couldn't believe how a few simple ingredients created such amazing flavors. The creamy yogurt sweet raisins and crunchy cucumbers won over even my little Sam who used to run from anything yogurt based.
The Magic in Every Bite
This dip brings together the most wonderful mix of textures and tastes. Each spoonful gives you cool creamy yogurt with bursts of sweetness from the raisins and that perfect nutty crunch. My neighbor Lucy who swears she hates cucumbers keeps asking me to make it for our weekly coffee dates.
Ingredients You'll Need
- Greek Yogurt: Thick and creamy for the perfect base.
- Persian Cucumbers: Fresh and crunchy; regular cucumbers can work too.
- Walnuts: Chopped for a nutty texture.
- Raisins: Soaked to make them plump and sweet.
- Dill and Mint: Fresh dill and dried mint for authentic flavor.
- Garlic: One clove minced finely for subtle savoriness.
- Garnishes: Extra herbs, dried rose petals, olive oil, nuts, and raisins for a beautiful finish.
Step-by-Step Instructions
- Prep the Ingredients
- Soak raisins in cool water to plump them up. Dice cucumbers finely and sprinkle with salt to remove excess moisture. Let sit for 10 minutes, then pat dry.
- Build the Base
- In a bowl, mix yogurt with cucumbers, drained raisins, walnuts, dill, mint, and minced garlic. Stir gently until everything is evenly combined.
- Add Garnishes
- Transfer to a serving bowl. Garnish with extra herbs, rose petals, a drizzle of olive oil, and additional nuts and raisins for a stunning presentation.
- Chill and Serve
- Refrigerate for at least an hour to let flavors meld. Serve cold with flatbread, crackers, or as a side dish to grilled meats.
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My Secret Tips
Never skip salting those cucumbers; it keeps your dip from getting watery. Fresh walnuts make such a difference in flavor; toast them lightly if you have time. A good hour in the fridge lets all those lovely flavors dance together. My daughter Emma says it tastes even better the next day.
Ways to Share
This dip shines in my grandmother's blue serving bowl surrounded by warm flatbread. Sometimes I pack it for lunch with crisp vegetables and crackers. Last weekend it starred at our backyard barbecue; those pretty rose petals on top had everyone reaching for their phones to take pictures.
Keep It Fresh
The dip stays perfect in a sealed container for three days in the fridge. Give it a gentle stir before serving and maybe add some fresh herbs on top. I love making it ahead for busy days knowing a delicious snack is ready whenever we need it.
Make It Your Own
My friend Sarah loves using pistachios instead of walnuts for extra color. Sometimes I mix in golden raisins with the dark ones. Fresh mint from my garden window adds such brightness in summer. Each time I make it someone suggests a new twist to try.
A Taste of Tradition
Making Mast-o Khiar brings Persian culture right into our kitchen. The kids now recognize Persian ingredients at the market and love telling friends about this special dish. Sharing these flavors with family and guests creates such wonderful connections around our table.
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Frequently Asked Questions
- → What are Persian cucumbers?
- Persian cucumbers are small, thin-skinned cucumbers with few seeds and a crisp texture. They're sweeter and less watery than regular cucumbers.
- → How long does this dip keep?
- Mast-o khiar will keep in the refrigerator for up to 3 days. The cucumbers may release more liquid over time, simply stir before serving.
- → Why soak the raisins?
- Soaking raisins makes them plump and juicy, adding better texture to the dip. It also helps them blend more smoothly with the other ingredients.
- → What can I serve this with?
- This dip pairs wonderfully with pita bread, flatbreads, or fresh vegetables. It's also commonly served as a side dish with Persian meals.
- → Can I use regular yogurt instead of Greek?
- While Greek yogurt is preferred for its thickness, you can use regular yogurt. Strain it through cheesecloth first to remove excess liquid for better texture.