Mast-o Khiar with Rose
A chilled Iranian yogurt and cucumber dip with dried mint, walnuts and edible rose petals.
Preparation: 15 min · Cooking: 0 min · Total: 1 hr 15 min · 2 servings
Ingredients
- 240 ml Thick pasteurized plain yogurt
- 120 ml Peeled finely diced cucumber, measured after draining and patting
- 0.5 tbsp Dried mint
- 0.5 tsp Food-grade edible dried rose petals
- 1.5 tbsp Chopped ready-to-eat walnuts for the dip
- 0.5 tbsp Reserved chopped walnuts for garnish
- Salt, to taste
Instructions
Prepare drained cucumber
Wash cucumber before peeling. Dice finely, drain and pat surface moisture away, then measure 120 ml; fresh cucumber need not become literally dry throughout. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Dice finely, drain and pat surface moisture away, then measure 120 ml; fresh cucumber need not become literally dry throughout.
Season the pasteurized yogurt
Put 240 ml thick pasteurized yogurt in a clean bowl. Crumble in 0.5 tbsp dried mint and add salt to taste. Keep yogurt chilled before mixing.
Keep yogurt chilled before mixing.
Mix and reserve the garnish
Fold cucumber and 1.5 tbsp chopped walnuts into yogurt. Reserve the separate 0.5 tbsp walnuts cleanly for garnish; no extra handful is included.
Reserve the separate 0.5 tbsp walnuts cleanly for garnish; no extra handful is included.
Begin the one-hour chill
Cover and refrigerate at 4°C or colder for the first 30 minutes of the 1-hour flavour rest. Do not leave the dip on the counter.
Do not leave the dip on the counter.
Begin the one-hour chill: 1800 seconds
Complete the one-hour chill
Continue refrigerating for 30 more minutes: 60 minutes total, not two separate 1-hour rests. Keep reserved garnish chilled and clean.
Keep reserved garnish chilled and clean.
Complete the one-hour chill: 1800 seconds
Use only food-grade garnish
Check that the 0.5 tsp dried rose petals are labelled edible and food-grade, not florist material. Sprinkle over the chilled dip with the reserved 0.5 tbsp walnuts.
Sprinkle over the chilled dip with the reserved 0.5 tbsp walnuts.
Keep scaled divisions explicit
For 1 serving use 120 ml yogurt, 60 ml cucumber, 0.25 tbsp mint, 0.75 tbsp mixed nuts plus 0.25 tbsp garnish nuts and 0.25 tsp petals. For 8: 960 ml yogurt, 480 ml cucumber, 2 tbsp mint, 6 + 2 tbsp nuts and 2 tsp petals.
For 8: 960 ml yogurt, 480 ml cucumber, 2 tbsp mint, 6 + 2 tbsp nuts and 2 tsp petals.
Serve cold and retain allergen information
Serve cold with clean utensils and return leftovers to refrigeration promptly. This version contains yogurt milk and walnuts; no medical benefit or body-temperature-balancing claim is made.
This version contains yogurt milk and walnuts; no medical benefit or body-temperature-balancing claim is made.
Tips
- Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Common mistakes
- Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.
Substitutions
- Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.
Storage
Cover and refrigerate at 4°C or colder; use within 2 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.
Reheating
Do not reheat; serve chilled using clean utensils.
About this recipe
A chilled Iranian yogurt and cucumber dip with dried mint, walnuts and edible rose petals.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.