Mast O Khiyar (Yogurt and Cucumbers)

Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Leave skins on cucumbers for color.
  2. Mix all ingredients, add garnish.
  3. Chill and serve.
  4. Garnish with sprigs of fresh mint.
  5. 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.

Reviews

(2)
Most Helpful

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!

r0x0r August 02, 2006

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!

UmmBinat June 30, 2012

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