Iranian Yogurt Dish Recipes

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PERSIAN CUCUMBER YOGURT (MAAST-O KHIAR)



Persian Cucumber Yogurt (Maast-o Khiar) image

This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don't be afraid to get creative! Try adding spinach, raisins, or walnuts. Other herbs could be used as well (i.e. mint, tarragon, oregano). More cucumbers, less shallots...it's your call! Enjoy!

Provided by SASHAYEGHI

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h15m

Yield 16

Number Of Ingredients 7

1 (32 ounce) container plain yogurt
3 English cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 0.9 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 187.5 mg, Sugar 4.6 g

MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)



Mast-o Khiar (Persian Cucumber and Herb Yogurt) image

Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.

Provided by Samin Nosrat

Categories     easy, quick, condiments, salads and dressings, side dish

Time 20m

Yield About 4 cups

Number Of Ingredients 10

1/4 cup black or golden raisins
3 Persian cucumbers (about 1/2 pound)
24 ounces Greek yogurt or labneh (3 cups)
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill
1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt
Fine sea salt and freshly ground black pepper
3/4 teaspoon ground or crumbled dried rose petals (optional)
1 teaspoon dried mint
1 teaspoon dried dill
3 tablespoons roughly chopped toasted walnut pieces

Steps:

  • In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
  • Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
  • Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.

IRANIAN YOGURT DISH



Iranian Yogurt Dish image

This yogurt dish is a fresh side dish for any Iranian entree.

Provided by invalid user

Categories     Cucumber Salad

Time 15m

Yield 6

Number Of Ingredients 9

2 cups plain yogurt
¼ cup sour cream
1 tablespoon dried dill weed
1 tablespoon dried mint
½ cucumber, peeled, seeded, and diced
½ cup chopped walnuts
½ cup raisins
3 whole walnuts
6 raisins for decorating

Steps:

  • Whisk together the yogurt, sour cream, dill, and mint in a bowl until evenly blended. Stir in the cucumber, chopped walnuts, and 1/2 cup of raisins. Pour into a serving dish and garnish with the whole walnuts and remaining raisins.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 18.7 g, Cholesterol 9.1 mg, Fat 10.6 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 66.2 mg, Sugar 13.8 g

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ



Iranian Yogurt and Spinach Dip - Borani Esfanaaj image

Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

Provided by UmmBinat

Categories     Spinach

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

6 ounces Baby Spinach
1 medium clove garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1/4 cup chopped walnuts, toasted (see recipe)

Steps:

  • Steam baby spinach until just wilted.
  • Drain well and chop fine.
  • Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
  • Remove from stove and allow to cool, then squeeze out excess liquid.
  • Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
  • In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
  • Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
  • Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
  • Enjoy!

Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3

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