Persian Mast-o-Musir

Persian Mast-o-musir

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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.


★★★★★ 1 vote

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)

How to Make Persian Mast-o-Musir


  1. 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.

Printable Recipe Card

About Persian Mast-o-Musir

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

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