Iranian Starter

Mast-o Khiar

Mast-o Khiar is a cool Persian yoghurt and cucumber dish with mint, dill, raisins and walnuts. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

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15 minsPrep time
Timing variesCook time
Serves 6Servings
EasyDifficulty
Mast-o Khiar
About this dish

Mast-o Khiar: the story on the plate

Mast-o Khiar is a Iranian starter with a clear sense of place. Mast-o khiar is a familiar Persian yoghurt-and-cucumber accompaniment with numerous household variations including herbs, dried fruit, nuts or rose petals. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Mast-o khiar is a familiar Persian yoghurt-and-cucumber accompaniment with numerous household variations including herbs, dried fruit, nuts or rose petals.

Why it is famous

It provides coolness and freshness beside rice, kebabs and stews, and can also be served as part of a starter spread.

Cultural significance

It provides coolness and freshness beside rice, kebabs and stews, and can also be served as part of a starter spread.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

180Calories
9gProtein
13gCarbs
11gFat
Ingredients

What you need

  • 600 thick Greek-style yoghurt
  • 350 cucumber, finely diced
  • 1.5 dried mint
  • 20 fresh dill, chopped
  • 50 Raisins
  • 50 Walnuts, chopped
  • 4 Garlic, finely grated, optional
  • 0.75 fine salt
  • 0.25 black pepper
  • 1 dried rose petals, optional garnish
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. If the cucumber is very watery, toss it with a pinch of salt and leave in a sieve for 10 minutes, then pat dry.
  2. Stir yoghurt until smooth. Add dried mint, dill, salt, pepper and optional garlic and let the herbs hydrate for 5 minutes.
  3. Fold in cucumber, raisins and most of the walnuts. Taste for salt; the dish should be cooling and gently savoury rather than sweet.
  4. Chill 20–30 minutes if time allows, but not for hours if you want the cucumber to remain crisp.
  5. Stir once before serving and correct consistency with a spoonful of cold water only if the yoghurt is exceptionally thick.
  6. Spoon into a shallow bowl and garnish with remaining walnuts, mint and optional rose petals.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Mast-o Khiar, prioritise fresh or properly stored versions of thick Greek-style yoghurt, cucumber, dried mint, fresh dill; speciality seasonings should smell vivid rather than stale.

Common mistakes

Watery cucumber dilutes yoghurt, too much garlic dominates delicate herbs and very long storage softens the vegetables.

Chef’s tips

Use thick yoghurt and add cucumber only after removing excess surface moisture.

How to know it is cooked

Yoghurt stays thick enough to mound and cucumber pieces remain crisp.

Plating advice

Spread into a shallow bowl and decorate the surface with small herb and nut patterns.

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