Mast-o-Khiar (Persian Yogurt and Cucumber Dip)

Mast-o-khiar is Iran’s everyday yogurt and cucumber dip: cool, creamy, herby and lightly crunchy. If you know Greek tzatziki or Indian raita, you are close, but the Persian version leans on dried mint, walnuts and often raisins or rose petals, so it tastes fresher and a little sweeter. It is served alongside rice, kebabs and stews, and it earns a spot on holiday tables such as Yalda Night in December, where its coolness balances rich dishes like fesenjan.

Why it is worth making now

With Thanksgiving, Yalda and Christmas menus coming together, a make-ahead dip that takes ten minutes and needs no cooking is a gift. It works as an appetizer with warm flatbread, a side for roast meats, or a sauce for grain bowls. It is naturally vegetarian and gluten-free.

Tips for the best texture

• Use thick yogurt. Plain whole-milk Greek yogurt is the easiest supermarket match for Iranian mast. If your yogurt is runny, strain it in a sieve lined with a cloth for 30 minutes.
• Pick small cucumbers. Persian or mini cucumbers have thin skin and few seeds. With a regular cucumber, peel it and scoop out the seeds.
• Drain the cucumber. Grate or dice it, salt lightly, and squeeze out the water so the dip stays thick.
• Rub the dried mint between your palms to wake up its aroma. Dried mint is the classic choice; fresh mint is milder.
• Season at the end and let it rest for 20 minutes in the fridge so the flavours join.

Variations

• Mast-o-khiar with raisins and walnuts: the classic party style, sweet-crunchy against the tangy yogurt.
• Rose petal version: sprinkle dried culinary rose petals on top for a fragrant, elegant finish.
• Garlicky: add a second small clove for a sharper, tzatziki-like dip.
• Dairy-free: use a thick unsweetened plain coconut or soy yogurt.
• Dill and herbs: stir in chopped fresh dill, chives or tarragon.

Serving ideas

Serve it chilled in a shallow bowl with a drizzle of olive oil and a sprinkle of mint. Pair it with saffron rice and kebabs, spoon it over roasted vegetables, or set it out with lavash, pita, and raw vegetables. On a Yalda table it sits happily beside pomegranate dishes, nuts and sweet fruit.

Storage

Keep it covered in the fridge for up to 2 days. Cucumber releases water over time, so stir before serving and, if needed, drain off any liquid on top. Add walnuts and rose petals just before serving to keep them crisp. This dip does not freeze well.

Allergy note: contains dairy and tree nuts (walnuts); leave out the walnuts for nut-free guests.