Mast-o musir is an incredibly delicious yogurt dip made with Persian shallots. It is so creamy, refreshing and the shallots add a stunning flavor to the dip.
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Persian Shallot Dip
Mast-o-musir is like the tzatziki of Persian cuisine and an absolute favorite of mine. It is ubiquitous at most Persian restaurants and homes.
Simply combine finely chopped Persian shallots with creamy strained yogurt to make it. The flavor of these shallots is somewhere between regular shallots and garlic, but not nearly as pungent and is also sweeter.
You only need a few ingredients to make this healthy and easy Persian dip.
Whip up this insanely delicious yogurt dip in just minutes!
What are Persian Shallots?
Just as we have different varieties of cucumbers: English, Persian, American etc, there are also different varieties of shallots.
The more commonly available red or gray shallots are French varieties. The Persian shallots grow wild across the foothills of zagros mountains. Most often they are available as dried shallots and can be easily purchased online.
In fact, dried shallots are an important Persian pantry item. And are also used to make different types of pickles, known as torshi in Persian (farsi).
The flavor of Persian shallot is quiet different from French shallots. Hence, to experience the unbeatable taste of mast-o musir, the use of Persian shallots is mandatory.
- Persian Shallots: Available in the dried form, online or at Persian grocery stores. They keep very well at room temperature but can also be frozen.
- Yogurt: Creamy strained Persian yogurt is used traditionally. Greek yogurt is very similar and easily available.
- Rose petals (optional): Used for garnish. Culinary grade rose petals are available online and at Persian, middle eastern or Indian grocery stores.
- Fresh Mint (optional): This can be used for decoration.
- Salt, Pepper
How to Make It
Brief overview below. *Full recipe at the end of blog post.
- Prepare Shallots: Soak dried shallots until soft. Chop very finely.
- Add Yogurt: Combine with yogurt, salt and pepper.
- Garnish: Top with rose petals, mint leaves and olive oil drizzle.
- Let the flavors meld together overnight in the refrigerator.
- For a milder flavor, discard the water from soaked Persian shallots and soak it one or two more times, draining the water each time.
This yogurt dip is low carb, gluten free, vegetarian, egg free, nut free, soy free and grain free.
- Vegan and Dairy Free: Try it with coconut yogurt or other dairy-free yogurt.
- Regular Shallots: It will not be the same taste as mast-o musir, but a yogurt dip with commonly available shallots is an alternative you can try.
How to Serve It
Some ideas for enjoying this incredible shallot yogurt dip.
- Appetizer: Serve it with whole grain crackers, pita chips, crisp fresh vegetables or chips.
- With Kebabs: Such as koobideh, grilled salmon kabobs, lamb chops.
- Wraps/Sandwiches: Use it instead of tzatziki for a different flavor.
- With Rice or Bread: As a side with baghali polo, Persian lentil rice, barbari bread (Persian flat bread).
- With Salads: Top it on Moroccan carrot salad or eggplant salad.
Mast-o-musir is a simple dish that can take any meal up a notch.
Prepare mast-o-musir in larger quantities and keep it in the refrigerator.
Storage and Leftovers
This yogurt dip keeps well in the refrigerator for a week. But it is not freezer friendly.
Mast-o musir is a very healthy and flavorful Persian dip.
Yogurt is a well known health food as it is an excellent source of probiotics, high quality protein and calcium. It is associated with prevention of osteoporosis, lowering of high blood pressure, contribution to gut health and fullness. Make sure to buy yogurt with live and active cultures.
More Dips and Spreads
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Mast-O Musir (Persian Shallot Yogurt Dip)
- 2 tablespoons mint fresh, see note
- 2 teaspoons Rose petals optional
- Olive oil drizzle optional
- Soak the dried shallots in cold water for 4 hours to overnight, until soft. Drain, rinse couple times and drain well or pat dry.
- Cut out the stem ends and any other hard parts of the soaked musir. Then finely chop the shallot slices.
- Combine chopped shallots, yogurt, salt, pepper and mix well. Add mint if desired.
- Cover and let it chill until served. The flavors blend well when it is left to chill for some hours.
- Garnish with rose petals, fresh mint leaves and a drizzle of olive oil.
- Mint: You can also chop the fresh mint very finely and stir it into the dip. Or use ½ tablespoon of dried mint.
- Dried Persian Shallots and Rose Petals: These are available at Persian grocery stores or online.
- Quick Soak: Pour boiled water over dried shallots and let it soak until completely softened.
- Milder Flavor: Discard water from soaked Persian shallots and soak it one or two more times, draining the water each time.
- Storage and Leftovers: This yogurt dip keeps well in the refrigerator for a week. But do not freeze it.
- For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.
More Yogurt Based Recipes
This post was first published on Feb 10th 2016 and has been updated with improvements in pictures, content, formatting and additional enhancements.