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Persian

Mast-o-Khiar (Persian Cucumber Yogurt Dip)

A cooling Persian cucumber yogurt dip with mint, raisins, and walnuts for a refreshing side.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Mast-o-Khiar (Persian Cucumber Yogurt Dip)

25 mintotal

10 min hands-on15 min hands-off

Prep 10 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

Includes optional chilling time.

Method

  1. Whisk the chilled curd until smooth and creamy.

  2. Add cucumber, dried mint, fresh mint, salt, and black pepper.

  3. Fold gently so the cucumber stays fresh and the yogurt does not become watery.

  4. Add raisins and walnuts if using, then mix once more.

  5. Chill for 15 minutes before serving for a cooler, more settled flavor.

    15 min

How to tell it's done

The dip should be cool, creamy, and thick, with small crisp cucumber pieces.

Getting it right

Tip

Lightly squeeze grated cucumber before mixing so the dip stays thick.

What to serve it with

Serve chilled with rice dishes, grilled kebabs, flatbread, or fresh vegetable sticks.

Common mistakes

The dip turns watery within minutes of mixing.
Salt draws water out of cucumber. Grate or dice it, squeeze the liquid out in your hands or a clean cloth, and only then fold it into the yogurt.
It tastes flat despite the mint and walnuts.
Use thick, well-strained yogurt and season after chilling. Cold dulls salt, so a dip seasoned while warm will taste under-salted once it comes out of the fridge.

Substitutions

  • Greek yogurt or hung curd can be used for a thicker dip.
  • Skip walnuts for a nut-free local variant only if you are comfortable leaving them out completely.
  • Fresh Mint Leaves can be replaced with a little extra Dried Mint.

Storing and reheating

Keep covered in the fridge and eat within 2 days. It will separate as it sits; pour off any liquid on the surface and stir before serving rather than adding more yogurt. Do not freeze — the yogurt splits and the cucumber collapses.