Serves 4
15 min
Māst-o-Khiār (Persian Yogurt with Cucumber)
Recipe GLPR24e1bda687b4f6
A refreshing Persian yogurt and cucumber condiment that combines cool, creamy yogurt with fresh cucumber and aromatic dried mint. This simple yet flavorful side dish is traditionally served with rice dishes and grilled meats, offering a cooling contrast to rich or spiced foods. The bright mint and subtle pepper elevate the natural flavors without overwhelming the delicate yogurt base.
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Ingredients
400 g Persian cucumbers or English cucumber, peeled
475 g Plain yogurt
2 teaspoons Dried mint leaves, crushed
½ teaspoon Freshly ground black pepper
Kosher salt, to taste
Additional dried mint for garnish
Directions
Peel the cucumbers and cut them in half lengthwise. Use a small spoon to gently scrape out the seeds from the center of each half, creating a shallow channel. This reduces excess moisture that would otherwise dilute the yogurt. Discard the seeds.
Finely dice the seeded cucumbers into small, uniform pieces about 1/4 inch in size. Place the diced cucumber in a colander or fine-mesh strainer and sprinkle lightly with kosher salt. Let sit for 5 minutes to allow excess liquid to drain. Pat dry with paper towels to remove as much moisture as possible.
Transfer the drained cucumber pieces to a medium bowl. Add the plain yogurt, crushed dried mint, and freshly ground black pepper.
Stir gently but thoroughly to combine all ingredients, distributing the cucumber, mint, and pepper evenly throughout the yogurt. Taste and adjust the salt to your preference, adding a little at a time.
Transfer to a serving bowl or individual portions. Sprinkle the top with an additional pinch of crushed dried mint as garnish just before serving. Serve chilled or at room temperature alongside rice, grilled meats, or kebabs.
