Māst-o Khīyār [Yogurt & Cucumber Dip]

Classic Yogurt & Cucumber Dip

Origin: Pan-Iranian Classic

Persian cuisine features a category of yogurt-based dishes known as borānī, which are served to accompany a variety of meals. While many are made with cooked vegetables like spinach or eggplant, Māst-o Khīyār—literally “yogurt and cucumber”—is by far the most popular of them all, celebrating its simple, uncooked star ingredient. It’s a cooling blend of thick, tangy yogurt and finely diced Persian cucumber. What makes it distinct is the addition of dried mint. You will find it on the menu of nearly every Persian restaurant, sometimes enriched with walnuts and raisins. It’s incredibly easy to make at home and serves as the perfect cooling counterpoint to rich stews.

Serves: 4-6 as a side or dip
Preparation time: 15 minutes
Chilling time: 30 minutes (optional)

Ingredients

Dairy

• 2 cups (16 oz / 450g) plain full-fat yogurt (Greek style is ideal)

Fresh Produce

• 2 medium Persian cucumbers
• 2 tbsp fresh dill (or 1 tbsp dried dill)
• 1 small clove garlic

Pantry

• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp dried mint
• ½ cup walnuts (optional)
• ¼ cup raisins (optional)

Preparation

• Finely dice the Persian cucumbers. If using a standard English cucumber, you may want to peel it first and scrape out the watery seeds.
• Place the diced cucumber in a clean dish towel or paper towel and gently squeeze to remove any excess liquid. This prevents the dip from becoming watery.
• Mince the fresh dill.
• Chop the walnuts.
• Peel the garlic clove and grate it into a fine paste.

Instructions

1. Combine and chill. In a medium mixing bowl, combine the yogurt, diced cucumber, minced fresh dill (if using), garlic paste, salt, and pepper. Stir gently until everything is evenly incorporated, then stir in the dried mint. If you are using them, fold in the chopped walnuts and raisins. For the best flavor, cover the bowl and chill the dip in the refrigerator for at least 30 minutes.
2. Serve. Garnish with an extra sprinkle of dried mint before serving. Serve as a side dish or as a dip with flatbread and fresh vegetables.

Tips

• The key to a good Māst-Khīār is a very thick yogurt. If your yogurt is thin, you can strain it through cheesecloth for a few hours to remove excess whey.
• Add chopped walnuts for crunch and sweet raisins for a surprising pop of flavor.

🫓 The Essential Wrapper > When enjoyed as a light appetizer, this yogurt is traditionally scooped with a thin, pliable flatbread. While store-bought wraps function in a pinch, the ultimate vehicle is a fresh Nān-e Lavāsh. My in-progress recipe for baking this classic at home is available exclusively to subscribers.