Side & appetiser
Mast-o Khiar
ماست و خیار
Also called: Mast Khiar
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 15 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Side & appetiser
- Where it is eaten
- Eaten across Iran
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Strain the yogurt for a few hours if needed and keep the cucumber chilled
Method
Whisk the yogurt smooth; strain it first if you want a thicker result.
Finely chop or coarsely grate the cucumber and squeeze out the excess liquid.
Fold the cucumber into the yogurt with salt and dried mint.
Stir in the chopped walnuts and raisins.
Chill for at least half an hour and serve cold.
Cook's notes
Draining the cucumber keeps the yogurt from thinning out. Rub the dried mint between your palms to release its aroma.
Background
Mast-o Khiar is among the most common accompaniments on the Iranian table and in summer is also served thinner and colder, close to a chilled yogurt soup.
Nutrition
| Energy | 150 kcal |
|---|---|
| Protein | 7 g |
| Fat | 8 g |
| Carbohydrate | 12 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0677 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods