This Iranian yogurt dip combines cool, thick yogurt with crunchy cucumber, mint and dill. Walnuts add bite; raisins bring a little sweetness. Serve as a starter with flatbread and raw vegetables.
Mast-o-khiar is an Iranian dip made with yogurt and cucumber. The name refers to those two main ingredients; the exact additions vary from recipe to recipe and from table to table. Here, mint and dill bring a fresh, herby aroma, while walnuts and raisins complement the mild, tangy yogurt with a firm bite and a gentle touch of sweetness, respectively. The result is richer than a thin yogurt sauce, but still light enough to serve as a starter.
The thickness starts with the yogurt. Use full-fat, plain yogurt and let it drain in a fine-mesh sieve lined with a clean cloth, set over a bowl in the refrigerator. Greek yogurt is already thick and usually does not need to drain for long; regular yogurt releases more liquid and may need longer. A thicker base holds the cucumber in place better and keeps liquid from quickly pooling at the bottom of the bowl after mixing. Set the drained liquid aside; you won’t need it for this dip.
Cucumber contains a lot of water, so chop it finely and let the pieces drain in a sieve with a little salt. Then pat them dry before adding them to the yogurt. This keeps the dip scoopable and lets the herbs and yogurt retain their flavor. There’s no need to peel the cucumber if the skin is thin and unblemished; if it’s thick or bitter, it’s better to remove it. Both mint and dill matter here: mint brings coolness, while dill adds a milder, green herbiness. Chop them finely, but don’t crush them into a paste.
Walnuts and raisins make a pleasant combination, but you can adjust the amounts to taste. Add soft raisins as they are; firmer ones become milder if you soak them briefly in warm water and pat them thoroughly dry. No walnuts on hand? Coarsely chopped almonds also add crunch, though their flavor is more subtle. Leave them out if you prefer a smoother dip, but don’t add extra herbs that would overpower the fresh base.
Serve the dip chilled or at room temperature, with warm flatbread, cucumber, radishes and strips of bell pepper for dipping. It’s best made shortly before serving, or stored covered in the refrigerator and gently stirred before serving. Because of the draining and the fresh cucumber, the texture is at its best on the day it’s made. Return leftovers to the refrigerator promptly and use them within two days.
Line a fine-mesh sieve with a clean cloth and set it over a bowl. Spoon in the yogurt and let it drain in the refrigerator for 30 minutes. If using Greek yogurt, you can use it straight away if it’s already thick.
Grate or cut the cucumber into small cubes. Toss with a pinch of salt and leave to drain in a sieve for 15 minutes. Then pat the cucumber thoroughly dry with paper towels.
Spoon the drained yogurt into a bowl. Stir in the cucumber, mint, dill, walnuts, raisins and ½ teaspoon salt. Season with black pepper.
Spoon the dip into a serving bowl. Serve with flatbread and the raw vegetables.
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