Persian Cucumber-Yogurt Dip with Walnuts (Mast-o Khiar)
Persian cucumber-yogurt dip with crunchy walnuts, raisins, and dried mint, cool and tangy alongside grilled kebabs.
Mast-o khiar is the Persian cousin of Turkish cacık and Greek tzatziki, but it leans further into texture — chopped walnuts and a scatter of raisins give it crunch and little bursts of sweetness against the cool, tangy yogurt base.
Built mostly from Greek yogurt and cucumber, this dip is naturally high in protein and calcium relative to its calories, and the walnuts add a dose of healthy fat without needing much added oil. Serve it as a cooling side to grilled kofta or kebabs, or spoon it over warm rice for a quick, satisfying dinner addition.
Ingredients
- 2 cups plain low-fat Greek yogurt
- 1 cup finely diced or grated cucumber, excess liquid squeezed out
- 2 tbsp chopped walnuts
- 2 tbsp raisins, chopped — or dried barberries
- 1 tbsp dried mint — or 2 tbsp fresh, chopped
- 1 clove garlic, minced — optional
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 pinch dried rose petals — optional, for garnish
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1In a bowl, combine yogurt and cucumber.
- 2Stir in walnuts, raisins, dried mint, and garlic if using.
- 3Drizzle with olive oil and season with salt; mix well.
- 4Chill at least 20 minutes to let flavors meld.
- 5Garnish with a pinch of dried rose petals before serving, with flatbread or as a side to grilled dishes.