Persian Yogurt and Fresh Herb Marinade (Mast-o-Khiar Marinade)
This Persian yogurt and fresh herb marinade is a true sensory journey to Persia. Imagine the freshness of crunchy cucumber, the creaminess of yogurt, and the enchanting aroma of mint and dill. The walnuts add a crunchy texture, while the raisins provide a subtle sweetness. Perfect for marinating your meats before grilling, it will make them incredibly tender and flavorful. You can also serve it as a sauce or dip, accompanied by warm bread. Each spoonful evokes the gardens of Shiraz and the hospitality of Persian tables. Let yourself be tempted by this simple but characterful recipe.
Ingredients
- Greek yogurt500 g
- Cucumber1, peeled and grated
- Fresh mint1 bunch, chopped
- Fresh dill1/2 bunch, chopped
- Chives1/2 bunch, snipped
- Garlic2 cloves, pressed
- Walnuts50 g, chopped
- Raisins30 g
- Olive oil2 tablespoons
- Lime1, juice and zest
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Instructions
- 1
Peel and grate the cucumber. Salt it and let it drain for 10 minutes, then squeeze out excess water.
- 2
In a large bowl, mix the Greek yogurt with the grated cucumber, chopped herbs (mint, dill, chives), pressed garlic, lime juice and zest.
- 3
Add the chopped walnuts and raisins. Mix well to get a homogeneous sauce.
- 4
Stir in the olive oil, season with salt and pepper to taste. Cover and refrigerate for at least 1 hour to let the flavors meld.
- 5
Serve this fresh marinade with grilled chicken or lamb, or as a sauce to accompany grilled vegetables.
- 6
You can also use it as a dip with lavash bread or crudités.
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