Maman Fari
Mast-o-Khiar (Persian Cucumber Yogurt)

Mast-o-Khiar (Persian Cucumber Yogurt)

ماست و خیار

The essential Persian yogurt dip—cool, creamy yogurt studded with crisp cucumber, fragrant dried mint, and often enriched with walnuts, raisins, and rose petals. Unlike Greek tzatziki, Persian mast-o-khiar is thicker, more aromatic, and often includes surprising sweet elements that create a uniquely Persian flavor profile. Found at every Persian table from simple family dinners to elaborate celebrations, this refreshing dip is the perfect cooling counterpoint to rich stews and smoky kebabs.

appetizerPréparation: 20 minCuisson: 0 mineasyPour 6

Note culturelle

Mast-o-khiar is perhaps the most ubiquitous dish in Persian cuisine—present at virtually every meal from the simplest weeknight dinner to the most elaborate feast. Its cooling nature makes it an essential accompaniment to spicy stews, rich rice dishes, and smoky kebabs. Every family has their own version: some add walnuts and raisins for sweetness and crunch, others keep it simple with just cucumber and mint. The addition of raisins might seem unusual to Western palates, but their sweetness against the tangy yogurt is quintessentially Persian. The dish exemplifies the Persian love of contrasting textures and the balance of cooling (yogurt), refreshing (cucumber), aromatic (mint), and sweet (raisins).

Moments Critiques

  • •Using thick yogurt (not thin)
  • •Draining cucumber to prevent wateriness
  • •Allowing to chill for mint to rehydrate and flavors to meld
  • •Adjusting seasoning after chilling
1
PRÉPARATION8 min

Prepare the cucumber

Wash the cucumbers. If using Persian or English cucumbers, no need to peel or seed. If using regular cucumbers with tough skin or large seeds, peel and halve lengthwise to scoop out seeds. Grate the cucumber on the large holes of a box grater, or dice into very small pieces (3-4mm).

Grated or finely diced cucumber with some moisture
OdeurFresh cucumber
TextureGrated shreds or small uniform dice
Persian cucumbers are ideal—crisp, thin-skinned, fewer seeds. English (hothouse) cucumbers are the next best option. Avoid large field cucumbers with big seeds and thick skin.
2
PRÉPARATION18 min

Salt and drain the cucumber (optional but recommended)

Place grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with ¼ tsp salt and toss. Let drain for 15-20 minutes. Gently squeeze to remove excess liquid. This step is optional but prevents watery mast-o-khiar.

Cucumber releasing liquid; volume slightly reduced
OdeurFresh cucumber with salt
TextureDrier cucumber shreds
If you're in a hurry, skip this step—just use slightly less cucumber and very thick yogurt. But draining gives the best texture.

Erreurs Courantes

  • •Not draining (watery mast-o-khiar that separates)
  • •Squeezing too hard (loses all moisture and becomes dry)
3
PRÉPARATION5 min

Prepare optional ingredients

If using walnuts, chop coarsely. If using garlic, mince finely or grate on a microplane. If using fresh herbs, chop finely.

Prepped add-ins ready to mix
OdeurFresh garlic (if using), herbs
Garlic is traditional in some families, absent in others. If using, start with a small amount—raw garlic is strong.
4
PRÉPARATION2 min

Combine yogurt and seasonings

Place the thick yogurt in a mixing bowl. Add the dried mint, remaining ½ tsp salt, pepper (if using), and garlic (if using). Stir well to combine.

White yogurt flecked with green dried mint
OdeurDried mint—aromatic and distinctive
TextureThick, creamy yogurt
Dried mint is essential—it has a different, more aromatic flavor than fresh mint. Both can be used for complexity.
5
PRÉPARATION2 min

Add cucumber and fold together

Add the drained cucumber to the seasoned yogurt. If using walnuts, raisins, or fresh herbs, add them now (reserving some for garnish). Fold together gently until evenly combined.

Creamy white yogurt studded with green cucumber, flecks of mint, and optional add-ins
OdeurCool, minty, yogurt-y
TextureThick and creamy with cucumber texture throughout
Don't overmix—you want to see the cucumber pieces. The mast-o-khiar should be thick enough to scoop with bread.
6
PRÉPARATION30 min

Chill

Cover and refrigerate for at least 30 minutes to allow flavors to meld. The dried mint will rehydrate and become more aromatic.

Chilled, set mast-o-khiar with mint fully rehydrated
OdeurFlavors more integrated
TextureCold and thick

Étape Critique

The resting time is essential for the dried mint to rehydrate and release its flavor. Freshly made mast-o-khiar tastes flat compared to properly rested.

Can be made up to 2 days ahead—the flavor actually improves. Just check consistency before serving and stir if any liquid has separated.
7
FINITION2 min

Final seasoning check

Before serving, taste and adjust salt. The flavors will have developed during chilling. If the mast-o-khiar has become too thick, stir in a tablespoon of regular yogurt or water to loosen slightly.

Perfect consistency—thick but scoopable
OdeurFully developed minty-yogurt aroma
TextureThick, creamy, scoopable with bread
Mast-o-khiar should be thick enough to hold its shape on bread, not runny.
8
FINITION2 min

Garnish and serve

Transfer to a shallow serving bowl. Sprinkle with reserved walnuts (if using), a few raisins, additional dried mint, and dried rose petals (if using). A drizzle of olive oil is optional but beautiful. Serve cold with fresh bread.

Beautiful bowl of white-green mast-o-khiar topped with walnuts, raisins, rose petals, and mint
OdeurCool, aromatic, inviting
TextureCreamy with crunchy walnut contrast
The garnishes are traditional and add both visual appeal and textural contrast. Don't skip them if possible.

Repos Requis

30 min - Dried mint must rehydrate; flavors need time to meld

Extras

Équipement

mixing bowlbox graterstandard

Préparer à l'Avance

  • Ideal make-ahead dish.
  • Prepare up to 2 days in advance; flavors improve.
  • Store covered in refrigerator.
  • Add garnishes just before serving.
  • Stir before serving if any separation.

Serve cold—never heat.

Can sit at room temperature during a meal.

Servir Avec

🍚Chelow, any polo dish (essential accompaniment)

Accompagnements

  • Fresh bread
  • Sabzi khordan
  • Alongside kebabs (essential)
  • Alongside khoresh (stews)
  • Part of appetizer spread

Boissons

  • Doogh
  • Black tea

Substitutions

persian cucumbers→English (hothouse) cucumbers are the best substitute. Regular cucumbers work but peel and seed them. Avoid watery field cucumbers.
thick yogurt→Greek yogurt is ideal. Regular yogurt can be strained through cheesecloth for 1-2 hours. Labne (yogurt cheese) can be thinned with a little milk.
dried mint→Essential and has no true substitute. Fresh mint can be added in addition but doesn't replace the distinctive flavor of dried. Available at any Middle Eastern grocery.
walnuts→Can substitute pistachios or omit. Adds traditional texture and richness.
raisins→Golden raisins are traditional. Can substitute dried currants or omit entirely if the sweet element isn't desired.

Mise à l'échelle

Scales infinitely. This is one of the easiest dishes to scale up for large gatherings. Prepare components separately and combine just before serving for best texture. Leftovers keep well for 2-3 days.

Source

Traditionnel · Traditional Persian cuisine

A ubiquitous dish found at virtually every Persian meal. The name simply means 'yogurt and cucumber' (mast = yogurt, khiar = cucumber). Regional and family variations abound.

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