About Persian Yogurt
Mast (ماست) is more than a dairy product in Persian cuisine — it's a culinary tradition spanning thousands of years. Persian yogurt tends to be thick, tangy, and is served at nearly every meal.
Characteristics
- •Texture: Thick, creamy
- •Flavor: Tangy but balanced
- •Fat content: Full-fat traditional
- •Consistency: Spoonable, not pourable
Essential Yogurt Dishes
Mast-o-Khiar
The classic cucumber yogurt:
- •Yogurt + diced cucumber
- •Dried mint, sometimes dill
- •Often with raisins or walnuts
- •Served cold
Doogh
Beloved yogurt drink:
- •Yogurt + water + salt
- •Dried mint
- •Sometimes carbonated
- •Summer refreshment
Borani
Yogurt-based dips:
- •Borani esfanaj (spinach)
- •Borani bademjan (eggplant)
- •Served as appetizers
Role in Persian Meals
Yogurt serves multiple purposes:
- •Cooling: Balances spicy or rich dishes
- •Digestive aid: Traditionally believed to aid digestion
- •Flavor: Adds tangy contrast
- •Protein: Nutritional component
Cooking with Yogurt
Marinades
Yogurt tenderizes meat for kebabs:
- •Acidic environment breaks down proteins
- •Keeps meat moist during grilling
- •Adds subtle tang
In Stews
Sometimes stirred into stews at the end:
- •Adds creaminess
- •Must be tempered to prevent curdling
- •Creates slight tanginess
Making Persian-Style Yogurt
Traditional method:
- •Heat milk to 180°F/82°C
- •Cool to 110°F/43°C
- •Add starter culture (2 tbsp yogurt per quart)
- •Keep warm 6-12 hours
- •Refrigerate
Greek vs Persian Yogurt
| Greek | Persian |
|---|---|
| Strained, very thick | Thick but less strained |
| Higher protein | More traditional flavor |
| Less tangy | Tangier |
| Good substitute | Authentic choice |
Storage
- •Refrigerate always
- •Use within 2 weeks of opening
- •Keep covered
- •Separation is normal — stir before using