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Persian Shallot Yogurt Dip (Mast-O Musir)
This Persian shallot yogurt dip is amazing, tangy, and delicious! It is the perfect simple dish and appetizer to start your meal off using dried shallots as well as a great side dish to serve with your mains. Traditionally, this yogurt dip is served with kebabs, rice, and other Persian mains.
If you’re looking for another of my favorite Persian dips, check out this Persian eggplant dip (Kashke Bademjan)!
What is Mast-O Musir?
Mast-O Musir is a popular Persian yogurt dip made with dried shallots and yogurt. Mast-O Musir translates to “mast” which means yogurt and “musir” which means musir (shallots).
My husband introduced me to this dip when we first started dating, and now it’s become a staple at home (which he showed me how to make it like he grew up eating it!) and also whenever we’ll go out to eat at a Persian restaurant.
A similar, but different dip is called Maast o Khiar: which is made with yogurt, dill and cucumbers.
What are dried shallots used for?
Dried shallots are often used in a lot of Persian cooking. They have a place in recipes such as soups, salad dressings, salads, chicken, sauces, stews, vegetable dishes and more!
What ingredients do you need for this Persian yogurt dip with shallots?
Persian shallots: We are using dried Persian shallots in this recipe, however, if you can’t get your hands on them, fresh shallot also work.
Plain yogurt: We are using greek yogurt here! But you can also use any yogurt you have on hand.
Mint: For this recipe, I like to add in dried mint leaves as well as some fresh mint for garnish. Dried mint leaves are used in a lot of Persian recipes, and I love the strong smell and unexpected flavor it brings to this dish.
Kosher salt and black pepper
To serve your yogurt dip, you can plate with veggies like cucumbers, and bread like pita chips, pita bread, and sangkak bread (which is what we’re using in this recipe!
Instructions to make this recipe
Soak your dried shallots
In a bowl or container, add in your dried shallots. Pour over water and soak your shallots, for 4 hours to overnight in the fridge, not exceeding 24 hours. We need to rehydrate the dried shallots, so we will place overnight in water to do so. If you’re in a pinch, just do it 4-5 hours before.
Dry and dice your shallots
Once they’re soft and soaked, rinse and dry completely with a paper towel. Finely dice your dried shallots and place in a medium bowl.
Make the dip
In the same bowl, add in your yogurt, salt, pepper, dried mint and we’re adding a pinch of cumin as well but that’s totally optional. Mix well. Serve now, or you can store in the fridge for later.
Garnish and serve
Top with fresh mint, a little dried mint as well, and edible flowers (optional). Serve with your favorite veggies or bread of choice (we’re using toasted sangkak!)
More yogurt recipes you’ll love!
- Jammy Eggs with Chili Butter and Garlic Yogurt
- Sumac Tomato Flatbread with Garlic Yogurt Spread
- Gravlax and Dill Yogurt Crostini
- Spicy Slow-Roasted Salmon with Yogurt Sauce
If you do make this Persian Shallot Yogurt Dip (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Persian Shallot Yogurt Dip (Mast-O Musir)
Ingredients
- 1/2 cup dried Persian shallots
- 2 cups full fat yogurt we are using greek yogurt
- 1-2 teaspoons dried mint
- pinch of cumin optional
- salt and pepper to taste
- garnish with fresh mint leaves, dried mint and edible flowers
Instructions
- In a bowl or container, add in your dried shallots. Pour over water and soak your shallots, for 4 hours to overnight in the fridge, not exceeding 24 hours. We need to rehydrate the dried shallots, so we will place overnight in water to do so. If you’re in a pinch, just do it 4-5 hours before.
- Once they’re soft and soaked, rinse and dry completely with a paper towel. Finely dice your dried shallots and place in a medium bowl.
- In the same bowl, add in your yogurt, salt, pepper, dried mint (optional to mix in some now, or just top at the end) and we’re adding a pinch of cumin as well but that’s totally optional too. Mix well. Serve now, or you can store in the fridge for later.
- Top with fresh mint, a little dried mint as well, and edible flowers (optional). Serve with your favorite veggies or bread of choice (we’re using toasted sangkak!)
