Mast O Khiyar Yogurt And Cucumbers Recipes

MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)

Mast-o Khiar (Persian Cucumber and Herb Yogurt) image

Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.

Provided by Samin Nosrat

Categories easy, quick, condiments, salads and dressings, side dish

Time 20m

Yield About 4 cups

Number Of Ingredients 10

Ingredients

1/4 cup black or golden raisins
3 Persian cucumbers (about 1/2 pound)
24 ounces Greek yogurt or labneh (3 cups)
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill
1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt
Fine sea salt and freshly ground black pepper
3/4 teaspoon ground or crumbled dried rose petals (optional)
1 teaspoon dried mint
1 teaspoon dried dill
3 tablespoons roughly chopped toasted walnut pieces

Steps:

In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.

MAST-O KHIAR (PERSIAN YOGURT AND CUCUMBER DIP)

Mast-O Khiar (Persian Yogurt and Cucumber Dip) image

From our local newspaper. Low fat yogurt can be substituted for whole milk yogurt. (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency. Serve with an ice cube to keep soup chilled.)

Provided by COOKGIRl

Categories Vegetable

Time 1h15m

Yield 5 cups

Number Of Ingredients 14

Ingredients

1 English cucumber, peeled and diced
1/2 cup raisins
3 cups whole milk yogurt, drained (read intro)
1/2 cup sour cream
1/4 cup green onion, chopped
1 tablespoon of fresh mint, chopped (NOT dried)
2 tablespoons fresh dill weed, chopped
2 garlic cloves, peeled and finely minced
3 tablespoons walnuts, finely chopped
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/2 teaspoon of fresh mint
2 tablespoons fresh rose petals, cut into ribbons
1 dried rose bud (optional)

Steps:

In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.

Nutrition Facts : Calories 219.1, Fat 12.3, SaturatedFat 6, Cholesterol 31.1, Sodium 323, Carbohydrate 22.7, Fiber 1.4, Sugar 17.5, Protein 7.3

MAST O KHIYAR (YOGURT AND CUCUMBERS)

Mast O Khiyar (Yogurt and Cucumbers) image

A light nutritious dish that can be eaten as a dip, with pita, as a sauce on rice or kebab or as a side dish. A traditional Iranian recipe. We eat a lot of this in the summer. It is far better with a real home country style yogurt, low fat yogurt just doesn't cut it.

Provided by Deerwoman

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups whole milk plain yogurt
2 small grated thin-skinned cucumbers
1/2 small onion, grated
1/3 cup of fresh mint, shredded
thinly sliced green onion, as garnish (optional)
fresh ground pepper (optional)
1/8 teaspoon salt (optional)
1 minced fresh garlic clove (optional)

Steps:

Leave skins on cucumbers for color.
Mix all ingredients, add garnish.
Chill and serve.
Garnish with sprigs of fresh mint.
Only if you have no choice should you use dried mint. It just isn't as good. We eat it this way in winter when we have no fresh mint, as a sauce on rice with an Iranian stew.

Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 62, Carbohydrate 12.6, Fiber 1.4, Sugar 8.6, Protein 5.6

MAAST-O-KHIAR (YOGURT WITH CUCUMBER)

Maast-o-khiar (yogurt with cucumber) image

Serve this minty yogurt dip as part of a Persian banquet for family and friends. With cucumber and mint, it makes a refreshing side dish for barbecued meats too

Provided by Sabrina Ghayour

Categories Side dish

Time 5m

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

500g Greek yogurt
1 large cucumber, peeled and chopped into 1cm dice
2 heaped tsp of dried mint
50g golden raisins
dried Persian pink rose petals, a small handful of mint leaves, rolled up and cut into ribbons and a drizzle of olive oil, to serve (optional)

Steps:

Mix the cucumber, dried mint, golden raisins and some salt and pepper in a bowl until evenly combined. Check the seasoning to taste and adjust if needed. Spoon onto a plate or bowl and garnish with the rose petals, mint leaves and a drizzle of olive oil, if you like.

Nutrition Facts : Calories 145 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium

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