Mast-o-Musir (ماست موسیر)—literally “yogurt with wild shallot”—is the Persian answer to a sophisticated sour-cream-and-onion dip. Musir (Allium hirtifolium) grows wild in Iran’s Zagros mountains; its flavor sits halfway between garlic and true shallot, but milder and floral. When rehydrated and folded into tangy strained yogurt, it creates a velvety, fragrant side dish that shows up at picnic spreads, kebab houses, and New-Year (Nowruz) tables alike.
Essence & Cultural Role
Where mast-o-khiar refreshes with cucumber and herbs, mast-o-musir focuses on aroma. The long soak softens dried musir chips and tames their bite, letting their sweet perfume infuse the yogurt overnight. A bowl is passed alongside chelo kabab, spooned over rice, or simply scooped with lavash as a mezze. Because musir is considered a delicacy, serving it signals extra hospitality—many hosts reserve it for guests or special gatherings.
Core Ingredients (about 4 cups)
| Ingredient | Metric | US |
|---|---|---|
| Thick plain yogurt (Greek-style or strained) | 700 g | 3 cups |
| Dried musir chips* | 25 g | ¼ cup loosely packed |
| Cold water (for soaking) | enough to cover | — |
| Salt | 1 tsp | 1 tsp |
| Cracked black pepper | ¼ tsp | ¼ tsp |
| Dried mint or crushed rose petals (garnish) | pinch | pinch |
*Substitute 2 small fresh shallots, very finely minced and rinsed, if musir is unavailable.
Quick Preparation
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Rehydrate musir Rinse chips, then cover with cold water 6–12 h (or overnight) in the fridge. Drain, rinse again, and pat very dry; any grit stays behind.
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Finely mince Chop softened musir to almost paste so no large pieces dominate a bite.
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Mix & season Fold musir, salt, and pepper into yogurt until evenly speckled. Taste—musir should sing but not overpower.
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Bloom flavors Cover and refrigerate at least 2 h (preferably overnight). The shallot oils perfume the yogurt, and the dip thickens luxuriously.
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Serve Swirl into a shallow dish, drizzle a teaspoon of chilled water if you like a looser dip, and dust with dried mint or rose petals for color. Present ice-cold with warm flatbread or raw vegetables.
Variations
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Saffron-Honey Accent: Add 1 Tbsp thick honey and a few drops of brewed saffron for a sweet-savory brunch spread.
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Herb Boost: Stir in minced fresh chives and dill for extra green freshness (common in northern Iran).
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Walnut Crunch: Fold 2 Tbsp toasted crushed walnuts just before serving for texture.
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Doogh Base: Thin leftovers with carbonated water, ice, and mint to create a quick musir-flavored doogh drink.
Pairing Tips
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Classic beside kabāb koobideh, jūjeh kabāb, or kashk-o-bademjan as a cooling counterpart.
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A dollop mellows spicy torshi bandari pickles on a mezze board.
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Works as a spread for grilled vegetable wraps or as a luxe substitute for ranch dressing with crudités.
Nutritional Snapshot (per ¼-cup)
≈ 65 calories • 4 g protein • 4 g fat • probiotic cultures from yogurt • allicin-related antioxidants from musir.
Silky yogurt, whispered shallot sweetness, and a whiff of mountain herbs—mast-o-musir distills Persian elegance into a deceptively simple dip that elevates anything it touches, proving that restraint and top-quality ingredients can be the height of flavor.