Condiment Series | Mast-O-Khiar | Dip

Day 19

You already know my love for hung curd !! These days my hot favourite cuisine is Middle Eastern so here is another hung curd dip.....completely aromatic and exotic !! Look at that name... Mast-O-Khiar, a Persian dip perfect to beat the summer heat !

What Tzatziki is to the Greeks, Mast-O-Khiar is to the Persians, only more aromatic and a tad sweet.
Traditionally this dish was always a side in Iranian meals, however it now has evolved into a crowd pleaser at parties in the form of a dip served with finger foods or leavened breads.



1 cup Thick fresh yogurt chilled (I used hung curd, though hung only for 40 minutes)

1 small Cucumber peeled, deseeded and cubed

2 tbsp Walnuts toasted and crushed

1 tbsp Dried Cranberries chopped

1 tbsp Dried Rose Petals

5-6 Fresh Mint Leaves chopped finely

1 tbsp Fresh Dill Leaves chopped finely

1 clove Garlic minced

Salt to taste

Extra Virgin Olive oil to drizzle


In a mixing bowl, whisk the curd to a smooth consistency. 

Add the crushed garlic, salt, dill and mint. Mix well again.

Just before serving, add the cucumber along with the walnuts.

Mix well.

Garnish with rose petals, dried cranberries and a few pieces of walnut.

Drizzle that olive oil.

Serve with leavened breads or crackers.

Happy Cooking !!