Persian Yogurt Salad 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 (YOGURT CUCUMBER SALAD BITES)



Mast-O-Khiar (Yogurt Cucumber Salad Bites) image

Mast-o-khiar is a scrumptious classic Persian salad of cool cucumbers with creamy yogurt, and infused with fragrant herbs. Presented here in two ways - as a traditional salad and in a modern appetizer style. It makes a great Persian style appetizer that is quick, easy, vegetarian, low carb and gluten free.

Provided by Roxana Begum

Categories     Salad

Time 10m

Number Of Ingredients 13

1 English cucumber (long, seedless, organic)
3 ½ cups yogurt (Greek style, whole milk)
1 to 2 cloves garlic (grated)
1/4 cup dill (fresh, chopped or frozen)
3 tablespoons green onions (chopped or shallots)
2 tablespoons mint (chopped or 1 tablespoon dried)
2 teaspoons rose petals (dried, ground)
2 pinches ground black pepper
Salt (to taste)
2 tablespoons raisins (soaked, optional)
2 tablespoons walnuts (chopped, optional)
Rose petals, mint, olive oil, barberries, walnuts, raisins, red pepper flakes
1 English cucumber (long, seedless, organic (optional))

Steps:

  • Scrub the surface of one cucumber using a vegetable brush and rinse well. Chop into small pieces. Alternatively you may grate the cucumber, especially for making the appetizer style cucumber yogurt salad bites.
  • Drain any juices very well. It should yield about 2 cups grated cucumber.
  • In a mixing bowl, combine cucumber, yogurt, garlic, dill, green onions, mint, and ground rose petals. Season it with pepper and salt as per taste.
  • Add raisins and walnuts if you prefer. The addition of these ingredients is most suitable if preparing it for the appetizer style cucumber salad bites. Chill the mixture for one to two hours.
  • If serving it as a traditional salad, then transfer the mixture to a serving bowl. Garnish with rose petals and mint to finish off the Mast-o-khiar.
  • If serving it as cucumber salad bites, then take the other cucumber, scrub and rinse the surface very well with a vegetable brush.
  • Cut off the ends of the cucumber. Then using a sharp knife cut it lengthwise through the center into two long halves.
  • Using a melon baller scoop out the center portion of the cucumber to create a hollow cavity along the length of the halves. Then cut the hollowed out cucumber halves into smaller pieces. Using a small spoon fill these with the cucumber yogurt mixture.
  • Garnish the yogurt cucumber salad bites with rose petals, mint, red pepper flakes, walnuts, raisins, barberries etc.
  • Place the cucumber salad bites on a serving platter and insert toothpicks to make it easy to serve.

Nutrition Facts : ServingSize 1 Cup, Calories 107 kcal, Carbohydrate 11 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 70 mg, Fiber 1 g, Sugar 9 g

PERSIAN YOGURT SALAD



Persian Yogurt Salad image

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

Provided by Violet Grillo-Derderian

Categories     Cucumber Salad

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Steps:

  • In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.3 g, Cholesterol 6.8 mg, Fat 1.8 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 154.4 mg, Sugar 8 g

PERSIAN YOGURT SALAD



Persian Yogurt Salad image

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

Provided by Violet Grillo-Derderian

Categories     Cucumber Salad

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Steps:

  • In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.3 g, Cholesterol 6.8 mg, Fat 1.8 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 154.4 mg, Sugar 8 g

PERSIAN YOGURT SALAD



Persian Yogurt Salad image

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

Provided by Violet Grillo-Derderian

Categories     Cucumber Salad

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Steps:

  • In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.3 g, Cholesterol 6.8 mg, Fat 1.8 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 154.4 mg, Sugar 8 g

PERSIAN YOGURT SALAD



Persian Yogurt Salad image

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

Provided by Violet Grillo-Derderian

Categories     Cucumber Salad

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Steps:

  • In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.3 g, Cholesterol 6.8 mg, Fat 1.8 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 154.4 mg, Sugar 8 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.

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