Prep 15 mins
Cook 0 mins
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.
- 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)
- 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.
I agree - low fat yogurt doesn't do the trick, always use whole milk. Still, I make my Mast a little differently. I dice (small) instead of shred, and I leave out the mint and onion, but the recipe's very similar. And I agree about the mint - if you're going to use it, use fresh mint! There's a world of difference!
This is good. I used vindalia onion, fresh mint from the garden, a four freshly ground pepper mix, sea salt, to taste, no other optionals. Made for Visiting Iran(Persia) in June 2012!