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 just yogurt, cucumber, and dried mint. Some families add walnuts for crunch, raisins for sweetness, a little dried rose for fragrance. Ours does. Villa Jerada dried roses finish the bowl with a floral note that is subtle enough to wonder about and distinct enough to remember.
Serve it cold. Make it ahead. It keeps for three days 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 cup walnuts, roughly chopped 2 tbsp golden raisins 1 tsp dried mint, plus more to garnish ½ tsp sea salt 1 tbsp olive oil, to finish 1 tsp Villa Jerada dried rose buds, plus more 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, walnuts, raisins, dried mint, and salt.
Taste and adjust seasoning. Refrigerate for at least 30 minutes before serving — this is not optional, 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 pinch of dried mint and a scatter of Villa Jerada rose buds.