Persian Shallot Yogurt Dip (Mast-O Musir)
This Persian shallot yogurt dip is amazing, tangy, and delicious!
Servings: 6
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!)
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 38mg | Potassium: 128mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 100mg | Iron: 0.1mg