Persian Mast-o-musir Recipe

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Persian Mast-o-Musir



Greek yogurt with shallots. From the New Persian Kitchen. Delicious and versatile on so many things-Persian kuku, lavosh, baked potato, roasted vegetables, fajitas, etc. I prepared two versions: the first one as written below. For the second version I roasted the shallot, cooled, minced and added it to the yogurt and replaced the salt and pepper with a sprinkle of sumac. Either version is very special. If you cannot find thick, Greek-style yogurt you can thicken plain yogurt using cheesecloth or a fine mesh strainer and place over a bowl.

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2 cups


10 Min


No-Cook or Other


2 c
thick-style greek yogurt (whole milk yogurt strongly suggested)
1 medium
shallot, peeled and finely minced
salt, to taste
cracked black pepper, to taste
(sumac, to taste) (optional, read intro)

Directions Step-By-Step

Combine the yogurt and minced shallot in a glass bowl. Season with salt and pepper. Cover and refrigerate for up to 24 hours. The taste does vastly improve with a longer chill time in the refrigerator.

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Dairy
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Hashtags: #topping, #Dip