Mast-o-khiar
ماست و خیارYoghurt with cucumber, mint and rose
- Serves
- 4
- Preparation
- 10 min
- Course
- Sides and pickles
- For
- Everyday, For guests
- Diet
- Vegetarian, Gluten-free
Mast-o-khiar, yoghurt and cucumber, is on the Persian table at almost every meal in summer. The simplest version is just yoghurt, cucumber, salt and dried mint; for guests it is often finished with walnuts, raisins and dried rose petals.
It is eaten as a side with rice and kabab, scooped up with bread, or, in its thinned form, served as a cold soup on hot days.
Ingredients
Serves 4
To finish (optional)
Method
Tips from the kitchen
- Thin with cold water and add a few ice cubes for abdoogh khiar, a cold summer soup into which pieces of dry bread are crumbled.
- Greek yoghurt is closest in texture to Iranian mast-e chekideh (strained yoghurt).
