Some dishes arrive like a fanfare, golden and glorious; others slip into the table with the grace of a whisper. Mast-o-Khiar belongs to the latter. It is never the centrepiece, never the main act — but without it, the table feels strangely incomplete, like a sentence missing its full stop.
Mast-o-Khiar is simplicity distilled: yoghurt and cucumber, mint and dried rose petals, walnuts if you are feeling generous. It is coolness in a bowl, a breeze against the warmth of spiced rice and grilled meats. In summer, it tastes like relief; in winter, it tastes like balance. I cannot remember a family gathering without it — always in a shallow dish, always surrounded by heavier dishes that relied on its quiet presence to make sense.
There’s something deeply comforting in the act of making it. The chopping of cucumber into tiny cubes, the yoghurt stirred until smooth, the scattering of dried mint and petals like confetti. It is not complicated, nor is it meant to be. But therein lies its charm: in a cuisine known for opulence, Mast-o-Khiar reminds us that even the humblest bowl can feel like an embrace.
It’s a dish that teaches restraint — no theatrics, no flourish. Just clean flavours, sharp against the tongue, soothing on the throat. A dish that asks nothing of you but to sit down, take a spoon, and breathe.
Recipe: Mast-o-Khiar (Persian Yoghurt with Cucumber)
Serves: 4–6 as a side
Ingredients
-
2 cups thick Greek yoghurt (or strained Persian yoghurt)
-
2 small cucumbers, peeled and finely diced
-
2 tbsp dried mint (or a handful of fresh mint, finely chopped)
-
2 tbsp walnuts, roughly chopped (optional)
-
1 tbsp raisins (optional, for a sweet contrast)
-
½ tsp dried rose petals, crumbled
-
Salt to taste
Method
-
Prepare the base: Place yoghurt in a mixing bowl, whisk lightly until smooth and creamy.
-
Add the cucumber: Fold in the diced cucumbers.
-
Season: Add mint, walnuts, raisins (if using), and salt. Mix gently.
-
Garnish: Transfer to a serving dish. Sprinkle with rose petals and a few extra mint leaves.
-
Serve: Chill before serving. Best alongside rice dishes like Tahchin, kebabs, or simply with flatbread.