Persian Mast O Musir Recipes

MAST-O MUSIR (PERSIAN SHALLOT YOGURT DIP)

Steps:

• Soak the dried shallots in cold water for 4 hours to overnight, until soft. Drain, rinse couple times and drain well or pat dry.
• Cut out the stem ends and any other hard parts of the soaked musir. Then finely chop the shallot slices.
• Combine chopped shallots, yogurt, salt, pepper and mix well. Add mint if desired.
• Cover and let it chill until served. The flavors blend well when it is left to chill for some hours.
• Garnish with rose petals, fresh mint leaves and a drizzle of olive oil.

PERSIAN MAST-O-MUSIR

Steps:

• 1. Combine the yogurt and minced shallot in a glass bowl. Season with salt and pepper. Cover and refrigerate for up to 24 hours. The taste does vastly improve with a longer chill time in the refrigerator.

MAST-O MUSIR - PERSIAN YOGURT DIP WITH SHALLOTS

Steps:

• Finely dice your shallot.
• In a bowl, mix the yogurts and shallots thoroughly.
• Cover and place in the fridge 2 to 3 hours.

MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)

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.