Mast O Musir Persian Yogurt Dip With Shallots Recipes

MAST-O MUSIR (PERSIAN SHALLOT YOGURT DIP)

Mast-O Musir (Persian Shallot Yogurt Dip) image

Mast o musir is an incredibly delicious yogurt dip made with Persian shallots. It is so creamy, refreshing and the shallots add a stunning flavor to the dip.

Provided by Roxana Begum

Time 10m

Number Of Ingredients 7

Ingredients

½ cup dried Persian shallots
2 cups plain Greek yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons mint (fresh, see note)
2 teaspoons Rose petals (optional)
Olive oil drizzle (optional)

Steps:

Soak the dried shallots in cold water for 4 hours to overnight, until soft. Drain, rinse couple times and drain well or pat dry.
Cut out the stem ends and any other hard parts of the soaked musir. Then finely chop the shallot slices.
Combine chopped shallots, yogurt, salt, pepper and mix well. Add mint if desired.
Cover and let it chill until served. The flavors blend well when it is left to chill for some hours.
Garnish with rose petals, fresh mint leaves and a drizzle of olive oil.

Nutrition Facts : Calories 44 kcal, ServingSize 0.25 Cup, Carbohydrate 4 g, Protein 5 g, Fat 1 g, SaturatedFat 0.5 g, Cholesterol 3 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.25 g

YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)

Yogurt and Persian Shallot Dip (Mast-o Musir) image

I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great to have in your fridge at all times (it will keep, covered, in the fridge, for a week). It goes to perfection with eggs and every kind of kabab, adding a wonderful and distinctive flavor to any dish it accompanies.

Provided by Najmieh Batmanglij

Categories Yogurt Shallot Dip Condiment/Spread Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Breakfast

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 ½ cups dried musir (Persian shallots, see note)
4 cups (960g) plain yogurt
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint
Garnish:
1 teaspoon crushed dried rose petals (see note)
1 tablespoon fresh mint leaves

Steps:

Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
Add the garnish if you like and serve as an appetizer or an accompaniment.

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

Ingredients

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.

MAST O KHIYAR (YOGURT AND CUCUMBERS)

Mast O Khiyar (Yogurt and Cucumbers) image

A light nutritious dish that can be eaten as a dip, with pita, as a sauce on rice or kebab or as a side dish. A traditional Iranian recipe. We eat a lot of this in the summer. It is far better with a real home country style yogurt, low fat yogurt just doesn't cut it.

Provided by Deerwoman

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups whole milk plain yogurt
2 small grated thin-skinned cucumbers
1/2 small onion, grated
1/3 cup of fresh mint, shredded
thinly sliced green onion, as garnish (optional)
fresh ground pepper (optional)
1/8 teaspoon salt (optional)
1 minced fresh garlic clove (optional)

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.

Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 62, Carbohydrate 12.6, Fiber 1.4, Sugar 8.6, Protein 5.6