Persian Yogurt, Cucumber and Mint Sauce — Maast-o Khiar
Here is maast-o khiar, the Persian sauce found on every Iranian table, from simple family meals to Norouz feasts. Creamy, fresh and slightly tangy, it perfectly combines smooth yogurt, crunchy cucumber and fragrant mint. You will love its simplicity: just a few ingredients are enough to transport your taste buds to the heart of Persia. Serve it as a dip with lavash bread, as an accompaniment to kebabs or saffron rice, or even as a sauce to dress a salad. It is the ideal condiment to bring a touch of freshness to your summer dishes. Feel free to customize it with raisins or walnuts for an even more delicious texture.
Ingredients
- Whole Greek yogurt500 g
- Cucumber1 medium
- Fresh mint1 bunch (about 30 g)
- Garlic1 clove
- Extra virgin olive oil2 tbsp
- Fresh lemon juice1 tbsp
- Fine salt1/2 tsp
- Ground black pepper1 pinch
- Raisins (optional)1 tbsp
- Chopped walnuts (optional)1 tbsp
Instructions
- 1
Grate the cucumber on a coarse grater, sprinkle with a little salt and let it drain in a colander for 10 minutes. Then squeeze it with your hands to remove as much water as possible.
- 2
In a bowl, mix the Greek yogurt with the finely grated garlic, lemon juice, salt and pepper until smooth.
- 3
Add the grated and drained cucumber, then fold in the finely chopped fresh mint (reserve a few leaves for garnish).
- 4
Taste and adjust the seasoning: add a little salt or lemon if needed. For a richer version, stir in the raisins and chopped walnuts.
- 5
Pour the sauce into a serving bowl, drizzle with olive oil and garnish with the reserved mint leaves. Serve chilled, ideally after 30 minutes in the refrigerator for the flavors to meld.
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