Mast O Choghondar Yogurt With Beets Recipes

MAST-O-LABOO (BEET YOGURT)

Steps:

• Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
• Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
• Stir beets into yogurt in a bowl; season with salt.

MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)

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.

MAST O CHOGHONDAR (YOGURT WITH BEETS)

Steps:

• Roast 2 medium beets in oven at 350 degrees until beets are tender. Skin and cube.
• Add to yogurt, mix and chill.
• This sounds and looks weird, it is a bright pink. Even people who don't like beets will like this.

BEETS WITH MINT AND YOGURT

Steps:

• Peel the beet and grate it coarsely.
• Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently.
• Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix.

ROASTED BEETS WITH YOGURT

Steps:

• Preheat oven to 400 degrees.
• Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
• Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
• Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
• Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.

BEET YOGURT

Steps:

• Add all ingredients to a medium bowl. Stir to combine.

MAST O KHIYAR (YOGURT AND CUCUMBERS)

Steps:

• Leave skins on cucumbers for color.
• Mix all ingredients, add garnish.
• Chill and serve.
• Garnish with sprigs of fresh mint.
• Only if you have no choice should you use dried mint. It just isn't as good. We eat it this way in winter when we have no fresh mint, as a sauce on rice with an Iranian stew.

MAST-O-LABOO (BEET YOGURT)

Steps:

• Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
• Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
• Stir beets into yogurt in a bowl; season with salt.