Persian Cucumber and Mint Yogurt Salad (Mast-o Khiar)
Persian Cucumber and Mint Yogurt Salad (Mast-o Khiar)
Ingredients
For the Salad
- 2 cups plain whole milk yogurt, full-fat, or Greek yogurt for a thicker consistency
- 2 Persian cucumbers, peeled and finely diced (or 1 English cucumber)
- 1/4 cup fresh mint, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Garnishes
- 1 teaspoon dried mint
- 1/4 cup walnuts, chopped
- 2 tablespoons golden raisins
- 1 teaspoon dried rose petals, crushed
Instructions
- 1
Prepare the cucumbers: Peel the Persian cucumbers (if desired, though not always necessary for Persian cucumbers) and finely dice them into small, uniform pieces. Set aside.
⏱️ 5 min
- 2
Prepare the herbs and garlic: Finely chop the fresh mint leaves. Mince the garlic clove very finely.
⏱️ 3 min
- 3
Combine ingredients: In a medium-sized mixing bowl, add the plain whole milk yogurt. Stir gently to ensure it's smooth.
⏱️ 1 min
- 4
Mix the salad: Add the diced cucumbers, chopped fresh mint, minced garlic, salt, and freshly ground black pepper to the yogurt. Stir all ingredients together until well combined.
⏱️ 2 min
- 5
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to chill thoroughly, which is essential for a refreshing taste.
- 6
Garnish and serve: Before serving, taste and adjust seasoning if needed. Transfer the Mast-o Khiar to a serving bowl. Garnish with any of the optional ingredients such as a sprinkle of dried mint, chopped walnuts, golden raisins, or crushed dried rose petals. Serve cold as a refreshing side dish or appetizer.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Cucumber and Mint Yogurt Salad (Mast-o Khiar)
Ingredients
For the Salad
- 2 cups plain whole milk yogurt, full-fat, or Greek yogurt for a thicker consistency
- 2 Persian cucumbers, peeled and finely diced (or 1 English cucumber)
- 1/4 cup fresh mint, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Garnishes
- 1 teaspoon dried mint
- 1/4 cup walnuts, chopped
- 2 tablespoons golden raisins
- 1 teaspoon dried rose petals, crushed
Instructions
- 1
Prepare the cucumbers: Peel the Persian cucumbers (if desired, though not always necessary for Persian cucumbers) and finely dice them into small, uniform pieces. Set aside.
⏱️ 5 min - 2
Prepare the herbs and garlic: Finely chop the fresh mint leaves. Mince the garlic clove very finely.
⏱️ 3 min - 3
Combine ingredients: In a medium-sized mixing bowl, add the plain whole milk yogurt. Stir gently to ensure it's smooth.
⏱️ 1 min - 4
Mix the salad: Add the diced cucumbers, chopped fresh mint, minced garlic, salt, and freshly ground black pepper to the yogurt. Stir all ingredients together until well combined.
⏱️ 2 min - 5
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to chill thoroughly, which is essential for a refreshing taste.
- 6
Garnish and serve: Before serving, taste and adjust seasoning if needed. Transfer the Mast-o Khiar to a serving bowl. Garnish with any of the optional ingredients such as a sprinkle of dried mint, chopped walnuts, golden raisins, or crushed dried rose petals. Serve cold as a refreshing side dish or appetizer.
⏱️ 4 min