🥒 Mast-o-Khiar
Mast-o-khiar is a cool Persian yogurt dish with diced cucumber, dried mint, chopped walnuts and raisins. It is creamy, crunchy and lightly sweet-salty all at once. It is served chilled as a side to rice dishes and kebabs, or eaten as a light snack, sometimes thinned with water into a summer soup.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain yogurt
- 2 cucumbers (about 300 g), finely diced
- 1 tbsp dried mint
- 30 g walnuts, chopped
- 30 g raisins
- ½ tsp salt
Method
- Soak the raisins in warm water for 10 minutes and drain.
- Stir the yogurt until smooth.
- Mix in cucumber, mint, salt, raisins and most of the walnuts.
- Chill for at least 30 minutes and top with the remaining walnuts to serve.
How to make it lighter
- Use low-fat yogurt for a lighter bowl with the same texture.
- Increase the cucumber and halve the raisins to cut sugar.
- Keep walnuts to about 5–8 g per serving as a topping.
History
Yogurt-and-cucumber dishes are eaten across Iran, Turkey and the Caucasus, and mast-o-khiar is a fixture of the Iranian table today, especially in summer. Its precise origin is not recorded.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →