Iranian Mast-o-Khiar Recipe

Get ready to meet your new favorite dip! This Authentic Iranian Mast-o-Khiar Dip Recipe (pronounced Mahst-oh-khee-yar) is a culinary superstar, a cool, creamy, and utterly refreshing yogurt and cucumber delight. Whether you're a seasoned chef looking for healthy and nutritious recipes or a beginner eager to cook at home meals, this dip is a game-changer. It's traditionally served with everything from juicy kebabs to fluffy rice, making it a staple among iranian food recipes.
Ready in about 15 minutes (plus chilling time), this vegetarian gluten free recipe is perfect for a quick snack or a vibrant addition to any meal. We’re talking about a balanced blend of creamy yogurt, crunchy walnuts, sweet raisins, and aromatic dried mint – a flavor profile that stands out from other protein yogurt recipes.
Vegetarian + naturally gluten-free
Key flavor: dried mint + walnuts + sweet raisins
So, what exactly is Mast-o-Khiar? Simply put, it's a traditional Iranian yogurt and cucumber dip. "Mast" means yogurt, and "Khiar" means cucumber. It's typically enjoyed as a refreshing side dish or condiment in Iranian meals, especially popular during warmer months thanks to its cooling properties. While it shares some similarities with other yogurt dips like Greek tzatziki or Indian raita, Mast-o-Khiar boasts its own unique and utterly delicious Persian flavor profile, thanks to its distinct herbs and additions.
You'll absolutely love this version because it's perfectly balanced – creamy, crunchy, and just a touch sweet. Our method ensures it won't be watery, giving you that ideal texture every time. It tastes "right" with classic Persian dishes and is equally fantastic as a party dip for your next gathering. It’s one of those fresh meal recipes that just brightens up your day!

Ingredients

• 2 cups (about 500g) thick plain yogurt (Greek-style preferred, full-fat for best creaminess)
• 2 medium Persian cucumbers (or 1 English cucumber, peeled and seeded if preferred)
• 2 tablespoons dried mint
• 2 tablespoons fresh dill, finely chopped
• ½ cup (about 60g) walnuts, roughly chopped (toast optional but recommended for extra flavor)
• ¼ cup (about 40g) golden raisins or sultanas, soaked in warm water for 10 minutes, then drained
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Optional Garnish: A sprinkle of dried rose petals, a drizzle of good quality olive oil, extra walnuts, or fresh herbs.

Directions

1. Prep and de-water the cucumbers
   1. Wash and dry your cucumbers. Dice them into small, uniform pieces, aiming for about ¼-inch (0.6 cm) cubes. This size gives a lovely crunch without being too chunky.
   2. Place the diced cucumbers in a fine-mesh strainer or spread them on a few layers of paper towels. Sprinkle them lightly with about ¼ teaspoon of salt.
   3. Let the cucumbers rest for 10-15 minutes. This draws out excess moisture, which is key to preventing a watery dip.
   4. After resting, gently squeeze the cucumbers to remove any remaining liquid. If using paper towels, pat them very dry. This step is crucial for a perfectly creamy Mast-o-Khiar!
2. Build the yogurt base
   1. In a medium mixing bowl, add the thick plain yogurt. Using a whisk, stir the yogurt until it’s completely smooth and creamy.
   2. Add the dried mint, fresh dill, remaining ¼ teaspoon of salt, and black pepper to the yogurt. Mix well until everything is evenly combined.
3. Add crunch + sweetness
   1. Gently fold the drained cucumbers into the seasoned yogurt base.
   2. Next, fold in the roughly chopped walnuts and the soaked, drained raisins.
   3. Taste the mixture. This is your chance to adjust the seasoning! You might want a pinch more salt or a little extra dried mint to get that perfect balance of flavors.
4. Chill, garnish, and serve
   1. Cover the bowl and refrigerate the Mast-o-Khiar for at least 30-60 minutes. Chilling allows the flavors to meld beautifully and makes the dip even more refreshing.
   2. Before serving, give it a quick stir. Garnish with a sprinkle of dried rose petals, a drizzle of olive oil, a few extra walnuts, or fresh mint or dill sprigs, if desired.
   3. Serve chilled and enjoy!