MAST-O-KHIAR (YOGURT CUCUMBER SALAD BITES)
Mast-o-khiar is a scrumptious classic Persian salad of cool cucumbers with creamy yogurt, and infused with fragrant herbs. Presented here in two ways - as a traditional salad and in a modern appetizer style. It makes a great Persian style appetizer that is quick, easy, vegetarian, low carb and gluten free.
Provided by Roxana Begum
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Scrub the surface of one cucumber using a vegetable brush and rinse well. Chop into small pieces. Alternatively you may grate the cucumber, especially for making the appetizer style cucumber yogurt salad bites.
- Drain any juices very well. It should yield about 2 cups grated cucumber.
- In a mixing bowl, combine cucumber, yogurt, garlic, dill, green onions, mint, and ground rose petals. Season it with pepper and salt as per taste.
- Add raisins and walnuts if you prefer. The addition of these ingredients is most suitable if preparing it for the appetizer style cucumber salad bites. Chill the mixture for one to two hours.
- If serving it as a traditional salad, then transfer the mixture to a serving bowl. Garnish with rose petals and mint to finish off the Mast-o-khiar.
- If serving it as cucumber salad bites, then take the other cucumber, scrub and rinse the surface very well with a vegetable brush.
- Cut off the ends of the cucumber. Then using a sharp knife cut it lengthwise through the center into two long halves.
- Using a melon baller scoop out the center portion of the cucumber to create a hollow cavity along the length of the halves. Then cut the hollowed out cucumber halves into smaller pieces. Using a small spoon fill these with the cucumber yogurt mixture.
- Garnish the yogurt cucumber salad bites with rose petals, mint, red pepper flakes, walnuts, raisins, barberries etc.
- Place the cucumber salad bites on a serving platter and insert toothpicks to make it easy to serve.
Nutrition Facts : ServingSize 1 Cup, Calories 107 kcal, Carbohydrate 11 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 70 mg, Fiber 1 g, Sugar 9 g
YOGURT WITH RAISINS, CUCUMBER, AND WALNUTS
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Provided by Andy Baraghani
Categories Bon Appétit Persian New Year Yogurt Side Condiment Dip Walnut Cucumber Raisin Garlic Lemon Mint
Yield Makes about 3 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then finely chop.
- Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.
- Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
- Do Ahead
- Yogurt can be made 1 day ahead. Keep chilled.
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
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
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.
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