Whether eaten as a side dish, a dip, or an appetizer, there’s no wrong way to enjoy māst-o-khiār, a simple combination of tangy yogurt and refreshing cucumber enjoyed throughout Iran.
Is it a side? Is it a dip? There’s no wrong way to enjoy māst-o-khiār, a simple combination of tangy yogurt and refreshing cucumber enjoyed throughout Iran.Nader Mehravari has been exploring the history, principles, and practices of Persian cookery and Iranian food for over 35 years. Most recently, his work has been published in Petits Propos Culinaires and presented at Oxford Food Symposium.
The combination of plain yogurt and finely diced or shredded fresh cucumber is simple and easy to put together yet produces an exciting contrast of flavors and textures all in one bit. For me, it takes a bit longer to finely dice than relying on a box grater or food processor to do the bulk of the labor for me. So if I am making a double- or triple-batch , I’ll use the large holes of a box grater or the shredding disk attachment with my food processor.Whether diced or shredded, just make sure to use a thin-skinned cucumber such as Persion or English cucumbers with relatively few seeds compared to other types of cucumbers.
The Persian cold soup āb-doogh-khiār is a popular summer dish that is made by diluting māst-o-khiār with icy cold water and adding raisins, chopped walnuts, and additional herbs such as dill and cilantro. It makes a perfect summertime lunch with crushed dried Lavash bread added to each bowl right before eating.No matter how it is prepared, māst-o-khiār should be served family-style, in a single large bowl for family and guests to scoop into.
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