As i m fond of yogurt and Persian cuisine, i opted to try my hand at this simple yet exotic dip that s eaten alongside flatbreads in Persia. It also works fantastically well with a bowl of biriyani or pilaf. And its a perfect summer treat. It makes for a great breakfast or even an afternoon snack. For those who are counting the calories, use low fat yogurt. Lets get started, shall we?
Recipe for Mast O Khiar
( Yogurt dip made with cucumbers, walnuts and dried rose petals)
Prep Time: 15 mins
Cook Time: Nil
Serves 2 generously
Source: Adapted from 101 cookbooks
Thick fresh yogurt 1 cup chilled ( I used Amul set curd)
Cucumber 1 small peeled, deseeded and cubed
Walnuts 2 tablespoon toasted and crushed
Craisins or dried cranberries 1 tablespoon chopped
Dried rose petals 1 tbsp
Fresh mint leaves 5 to 6 chopped finely
Fresh dill leaves 1 tablespoon chopped finely
Garlic 1 clove minced
Salt to taste
Extra Virgin Olive oil to drizzle
In a mixing bowl, whisk the curd well.
To this add the crushed garlic, salt,dill and mint.
Just before serving, strain the cucumber well and add to the yogurt along with the walnuts.
Garnish with rose petals, craisins and a few walnut slivers.Drizzle that olive oil.
There. You are good to go. Easy right?
And yummy to dunk in your breads into.
I served mine with alongside some parathas.
Anusha, loved the recipe and the cucumber snapshot.<br />A point, Mughals were not Persians, they were Mongols.
Charul @ Tadka Masala says
yumm! Nice and refreshing!! 🙂
Sona S says
looks delicious and refreshing..
Very new dish for me, simply fantabulous n very refreshing.
That looks very refreshing..:)<br />Reva