Mast-o Musir

A chilled Iranian strained-yogurt dip with Persian musir measured after hydration and draining.

Preparation: 15 min · Cooking: 0 min · Total: 6 hr 25 min · 2 servings

Ingredients

• 240 ml Thick pasteurized strained plain yogurt
• 30 ml Food-grade Persian musir, measured hydrated, drained and finely chopped
• Ground black pepper, to taste
• Salt, to taste
• 240 ml Cold potable soaking-water allowance, discarded if dried musir is prepared (optional)
• Additional potable water only if needed; measure actual additions (optional)

Instructions

1. Identify the prepared musir quantity

   The master needs 30 ml musir AFTER hydration, draining and fine chopping, not 30 ml dry slices or ordinary leeks. Obtain food-grade Persian musir and follow its actual label; no dry-weight-to-volume conversion is assumed. 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.

   Obtain food-grade Persian musir and follow its actual label; no dry-weight-to-volume conversion is assumed.

2. Hydrate dried musir under refrigeration

   If starting dried, hydrate enough product in the separate 240 ml cold-water starting allowance under refrigeration at 4°C or colder. Follow the label; 2 hours is only the first texture check. Measure extra water/product separately if needed; ready-hydrated label-compliant product skips this soak.

   Measure extra water/product separately if needed; ready-hydrated label-compliant product skips this soak.

   Hydrate dried musir under refrigeration: 7200 seconds

3. Drain and measure only the prepared amount

   Drain and discard soaking water, pat dry and finely chop. Measure exactly 30 ml prepared musir for the base. Keep any prepared surplus separate and refrigerated according to its label; do not add it all to the dip.

   Keep any prepared surplus separate and refrigerated according to its label; do not add it all to the dip.

4. Mix into pasteurized yogurt

   Combine the measured musir with 240 ml thick pasteurized strained yogurt in a clean bowl. Season with salt and black pepper to taste.

   Season with salt and black pepper to taste.

5. Chill for flavour development

   Cover and refrigerate at 4°C or colder for 4 hours for flavour. This is a flavour rest, not a safety treatment or a 4-hour maximum; obey ingredient use-by limits.

   This is a flavour rest, not a safety treatment or a 4-hour maximum; obey ingredient use-by limits.

   Chill for flavour development: 14400 seconds

6. Scale prepared volume, not guessed dry weight

   For 1 serving use 120 ml yogurt and 15 ml prepared musir; optional soak-water allowance 120 ml. For 8 use 960 ml yogurt, 120 ml prepared musir and optional 960 ml soak water. Discard soak water; it is not added to yogurt.

   Discard soak water; it is not added to yogurt.

7. Stir before serving

   Stir the cold dip briefly with a clean spoon to redistribute the musir. No mint, walnuts or unlisted garnish belongs in this measured version.

   No mint, walnuts or unlisted garnish belongs in this measured version.

8. Serve cold and refrigerate leftovers

   Serve cold and return leftovers promptly to the refrigerator. Use within 2 days at 4°C or colder or the earlier ingredient label limit; soaking and chilling do not rescue unsafe ingredients.

   Use within 2 days at 4°C or colder or the earlier ingredient label limit; soaking and chilling do not rescue unsafe ingredients.

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 strained-yogurt dip with Persian musir measured after hydration and draining.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.