Mast-o-Khiar (ماستوخيار)—literally “yogurt and cucumber”—is one of Iran’s most beloved side dishes, prized for the cooling contrast it brings to richly spiced stews and rice. Think of it as the Persian cousin to tzatziki or raita, yet with its own aromatic signature and a table-side role that is more refreshment than sauce.
Essence & Cultural Role
Served in every season but especially welcome during hot Iranian summers or alongside charcoal-grilled kebabs, mast-o-khiar functions as palate cleanser, appetizer, and informal drinkable salad all at once. In traditional households a bowl is set on the sofreh (tablecloth) before the main meal; guests scoop it with flatbread or spoon it over steaming rice. Its bright, herb-laden scent balances the deeper, slow-cooked flavors of khoresh.
Core Ingredients (4 servings)
| Ingredient | Metric | US |
|---|---|---|
| Thick plain yogurt (Greek-style or strained) | 500 g | 2 cups |
| Persian or English cucumber, finely diced | 200 g | 1 large |
| Fresh mint, minced | 2 Tbsp | 2 Tbsp |
| Fresh dill, minced | 1 Tbsp | 1 Tbsp |
| Dried rose petals, crumbled (optional but classic) | 1 tsp | 1 tsp |
| Crushed walnuts or pistachios | 2 Tbsp | 2 Tbsp |
| Salt & freshly ground black pepper | to taste | to taste |
| Dried mint for garnish | pinch | pinch |
Quick Preparation
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Strain (optional): For extra-thick texture, hang the yogurt in cheesecloth for 1 hour.
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Prep cucumber: Peel if skin is thick, then dice or grate. Lightly salt, rest 10 min, and squeeze to remove excess water—prevents a watery dip.
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Mix: Fold cucumber, fresh herbs, rose petals, and half the nuts into yogurt. Season with salt and pepper.
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Chill: Cover and refrigerate at least 30 minutes; flavors bloom as herbs infuse the yogurt.
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Serve: Swirl the surface, drizzle a little ice-cold water if you like it thinner for sipping, then sprinkle remaining nuts and dried mint on top. Serve icy cold.
Variations
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Shirazi Twist: Add tiny cubes of tomato and a splash of lime juice for extra brightness.
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Golden Touch: Stir in a few strands of saffron steeped in hot water.
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Raisin Sweet-Savory: Southern provinces fold in seedless raisins for subtle sweetness.
Pairing Tips
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Excellent next to chelow kabab, sabzi polo & fish, or even as a dip for crudités.
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A spoonful mellows the tang of torshi (pickled vegetables) when both appear on a mezze spread.
Nutritional Snapshot (per ½-cup)
Approx. 80 calories, 5 g protein, probiotic cultures from yogurt, plus antioxidants from herbs and walnuts.
Whether ladled into bowls, thinned into the carbonated yogurt drink doogh, or simply dolloped beside saffron rice, mast-o-khiar epitomizes Persian cooking’s devotion to fragrance, freshness, and balance.