Mast o Khiar — yogurt and cucumber — is one of the oldest and most quietly essential dishes in Persian cuisine. It appears at nearly every table, every meal: alongside rice, next to grilled meats, as a first thing set down when guests arrive. The name says exactly what it is. The dish does the rest.
In its most traditional form it is yogurt, cucumber, and dried mint. What makes this version distinctly Villa Jerada is the finish — a scatter of dried Moroccan roses and a pinch of sumac that brings a quiet tartness, bright against the cool yogurt.
Serve it cold. Make it ahead. It keeps well and improves by the hour.
Serves 4 · Ready in 15 minutes
Ingredients
2 cups full-fat Greek yogurt
2 Persian cucumbers, finely diced (or 1 English cucumber, seeded)
¼ red onion, very finely diced
Small handful fresh mint, roughly chopped
¼ cup walnuts, roughly chopped
2 tbsp golden raisins
½ tsp Villa Jerada sumac
Juice of 1 lime
½ tsp sea salt
1 tbsp olive oil, to finish
1 tsp Villa Jerada dried rose buds, to garnish
Method
If using English cucumber, halve lengthwise, scoop out seeds with a spoon, and dice finely. Salt lightly, let sit 10 minutes, then pat dry. Persian cucumbers can go straight in.
In a bowl, stir the yogurt until smooth. Fold in the cucumber, red onion, fresh mint, walnuts, golden raisins, lime juice, sumac, and salt.
Taste and adjust seasoning — the lime and sumac should brighten without dominating. Refrigerate for at least 30 minutes before serving. The flavors need time to settle.
To serve, spoon into a shallow bowl and spread with the back of a spoon. Drizzle with olive oil. Finish with a scatter of Villa Jerada rose buds and a pinch of sumac.