Shallot Yogurt 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.

YOGURT-SHALLOT DIP

Steps:

• Combine yogurt, mayonnaise, shallot, and Worcestershire sauce in a bowl. Season with salt and pepper. Refrigerate 30 minutes. Serve with cut vegetables or potato chips.

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.

FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT

Steps:

• In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
• Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
• To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.

YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)

Steps:

• Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
• In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
• Add the garnish if you like and serve as an appetizer or an accompaniment.