Side & appetiser
Mast-o Musir
ماست و موسیر
Also called: Musir Yogurt Dip
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 10 min (Estimated)
- Plan ahead
- 24 h
- Makes
- 4 servings (Estimated)
- Kind
- Side & appetiser
- Where it is eaten
- Eaten across Iran
- Serving
- 150 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak the dried shallot for a full day, changing the water several times
Method
Soak the dried shallot in cold water for a full day, changing the water several times to soften its bite.
Drain the shallot and chop or grate it finely.
Whisk the yogurt smooth, straining it first if you prefer it thick.
Mix the shallot and salt into the yogurt.
Rest it in the refrigerator for several hours so the shallot perfumes the yogurt.
Cook's notes
Thorough soaking is the critical step; under-soaked shallot stays harsh and throat-catching.
Background
Mast-o Musir is a favorite accompaniment on Iranian tables and at kebab houses, with the shallot mostly gathered in the Zagros foothills and other mountain areas.
Nutrition
| Energy | 120 kcal |
|---|---|
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrate | 8 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: IR0678 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods