Creamy and refreshing, mast o-khiar is a Persian yogurt dip with cucumber and dill that is made with 6 ingredients and takes just a few minutes to prepare. Enjoy it as a dip or serve alongside spicy food.
What is mast o-khiar?
Literally translated, it means yogurt and cucumber. Similar to Greek tzatziki or Indian raita, this Persian dip has the additions of mint, raisins, walnuts and rose petals, which add an extra level of textures and tastes. (If you are a fan of yogurt dips, then check out my beetroot raita)
We we love this recipe
- A cooling side to hot and spicy dishes.
- Balances rich food.
- Easy no cook recipe.
- Simple healthy dip.
- Greek Yogurt – plain unsweetened Greek yogurt. Greek yogurt is such a healthy base for creamy dips (and cooling too).
- Cucumber – I use Lebanese cucumber but you can use half an English cucumber instead. If you don’t want to grate it, chop the cucumber into small cubes.
- Dried mint – if you prefer to use fresh mint, use 1 tablespoon finely chopped fresh mint. The combination of fresh and dried herbs adds an extra layer of flavour though.
- Fresh Dill – adds a lovely hint of aniseed. If you don’t like dill then leave out, the dip will still be really tasty!
- Salt – don’t skip this, it makes the difference between an ok dip and an amazing dip!
- Sultanas – or raisins. You can use golden ones if you find them. They provide a lovely burst of sweetness.
How to make this yogurt dill dip
(For full detailed recipe and instructions, please refer to recipe card at the end of the post.)
- Grate the cucumber and squeeze out any water.
- In a medium bowl, add the yogurt, sultanas, mint, salt and grated cucumber.
- Mix thoroughly to combine.
Greek yogurt goes through a different straining process to other yogurts, resulting in a thicker consistency and more sour taste.
You can use full fat, low fat or fat free/non fat yogurt in this dip. Using full fat yogurt makes a thicker and creamier dip than the low fat varieties, so be aware you dip may be a little more watery if you use a lower fat yogurt.
Buy food safe edible rose petals – other rose petals may have been sprayed with nasties.
Rose petals add a lovely slightly sweet and floral flavour to food. They are a pretty addition to sprinkle over dips, cookies, cakes and chocolate bark
My Recipe Tips
- Use thick Greek yogurt.
- Squeeze out as much water from the grated cucumber as you can, this will prevent the dip from being watery.
- The walnuts add a lovely crunch to the dip, but leave them out to make this dip nut free.
- If making ahead, top the dip with rose petals, olive oil and herbs just before serving.
- Fridge – keep covered in the fridge up to 3 days.
- Freezer – I wouldn’t recommend freezing this dip.
More easy healthy dip recipes
Mast o-Khiar (Persian Yogurt Dip)
- 1 Lebanese cucumber or ½ English cucumber
- 300g (1 ⅕ c) Greek yogurt plain, unsweetened
- 1½ teaspoon dried mint
- 1½ teaspoon fresh dill finely chopped
- 1 tablespoon sultanas
- ½ teaspoon sea salt
- 1 tablespoon walnuts roughly chopped
- ½ tablespoon edible rose petals
- ½ tablespoon olive oil
- fresh dill
- fresh mint leaves
- Coarsely grate the cucumber and place in a sieve or colander to drain.
- Squeeze out any excess liquid between 2 sheets of kitchen paper towel.
- In a medium bowl, place the Greek yogurt, dried mint, dill, sultanas and salt and add the grated cucumber.
- Stir well to combine.
- Place on serving dish/in bowl and top with toppings of your choice.