Māst-o Khīyār [Yogurt with Cucumber]

Classic Yogurt with Cucumbers

Origin: Pan-Iranian Classic

When I first started digging into Persian culinary terms, even my relatives didn't realize the technical distinction between a māst dish and a borānī: a borānī traditionally pairs yogurt with cooked vegetables (like slow-cooked beets in Borānī-ye Labū or wilted spinach), whereas raw additions simply take the name of the ingredient after māst (yogurt). Māst-o-Khīyār, literally “yogurt and cucumber,” is the everyday favorite of the raw yogurt bowls, blending thick strained yogurt with crisp Persian cucumbers and dried mint as a cool contrast to rich stews and rice.

Serves: 4-6
Preparation time: 15 minutes
Cooking time: None
Chilling time: 30 minutes

Ingredients

Fresh Produce

• 3 medium Persian cucumbers (about 9 oz / 255g)
• 1 small clove garlic

Dairy & Eggs

• 2 cups (16 oz / 450g) plain whole-milk strained yogurt)

Pantry

• 1 tbsp dried dill
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp dried mint

Preparation

• Finely dice the Persian cucumbers into ¼-inch (½ cm) pieces. Place the diced cucumber in a clean kitchen towel or paper towel and press gently to remove excess liquid so the dip stays thick.
• Peel the garlic clove and grate or mash it into a fine paste.

Instructions

1. Combine and chill. In a medium mixing bowl, combine 2 cups (16 oz / 450g) strained yogurt, the diced cucumber, 1 tbsp dried dill, the garlic paste, 1 tsp kosher salt, and ½ tsp black pepper. Stir until evenly incorporated, then rub 2½ tsp of the dried mint between your palms into the bowl and fold gently. Cover and chill in the refrigerator for at least 30 minutes so the flavors meld.
2. Serve. Transfer to a serving bowl, garnish with the remaining ½ tsp dried mint, and serve chilled as a side dish or dip with flatbread.

Tips

• The key to a thick Māst-o-Khīyār is strained yogurt. If using regular plain yogurt, line a fine-mesh sieve with cheesecloth and let it drain over a bowl in the refrigerator for 2 hours to remove excess whey before mixing. If using a standard English cucumber, peel the skin and scoop out the watery seeds before dicing.
• For a richer, banquet-style variation, fold in ½ cup finely chopped walnuts, ¼ cup golden raisins, and a pinch of crushed dried rose petals (gol-e sorkh) before chilling. If you have fresh dill on hand, you can substitute 2 tbsp finely chopped fresh dill fronds for the dried dill.
• For a dairy-free version, substitute 2 cups (16 oz / 450g) unsweetened plain plant-based Greek-style yogurt.