Fresh mast o khiar is a delightful Persian side made with tangy yogurt, crisp Persian cucumbers, sweet golden raisins, and crunchy walnuts. Bright mint and fragrant rose petals add floral freshness. It’s cooling, simple to prepare, and perfect alongside rice, flatbreads, or grilled proteins.
Mast o khiar is a classic Persian cucumber-yogurt salad, often served as a side or appetizer. Its thick, tangy texture stimulates the appetite and pairs especially well with rice dishes like crispy tahdig, flatbreads, or grilled meats. It also complements vegetable salads and mezze-style spreads.
I love using Persian cucumbers here because they’re small, crisp, and nearly seedless. If you don’t have them, English cucumbers work well. The dish is quick to assemble, but I recommend making it 30 minutes to an hour ahead so the yogurt thickens and the herbs and seasonings meld.
Whether served as a cooling dip, a side salad, or a bright spread on toast, mast o khiar’s creamy texture and layered flavors make it a crowd-pleaser. It’s also flexible: leave out the raisins for a more traditional version, or toast the walnuts for extra depth.
Tip From Kevin
Golden Raisins or Sultanas
Sultanas and golden raisins are both dried grapes with subtle differences. Sultanas tend to be lighter and tangier, while golden raisins are sweeter with a hint of caramel. Either adds a pleasant sweet contrast to the tangy yogurt.
Ingredient Notes and Substitutions
(See the recipe card below for a complete ingredient list and quantities)
- Yogurt – Use plain, unflavored yogurt. Greek, traditional, or plain non-dairy yogurts all work; choose the style that gives you the texture you prefer.
- Persian Cucumbers – These small cucumbers are ideal for this salad because they’re crisp and have few seeds. English cucumbers are the best substitute if Persian cucumbers aren’t available.
- Golden Raisins – Optional but delightful for sweetness and texture. They’re not required for a traditional version.
- Walnuts – Provide a crunchy, earthy contrast. Toast them briefly for added flavor if you like.
- Mint – Fresh mint brightens the salad and looks attractive; dried mint can be used in a pinch, but fresh is preferred.
- Dried Rose Petals – Use food-grade petals for a floral note and gorgeous garnish. Crush them lightly before stirring in or sprinkling on top.
- Seasoning – Garlic powder and salt balance the flavors. Adjust seasoning after chilling so you can taste how the flavors settled.
How to Make Mast o Khiar
- Combine the ingredients. In a bowl, mix the plain yogurt with diced Persian cucumbers, chopped walnuts, golden raisins (if using), minced fresh mint, crushed dried rose petals, garlic powder, and salt. Reserve a small amount of walnuts, raisins, and rose petals for garnish.
- Chill. Cover and refrigerate for at least 30 minutes, ideally about 1 hour, so the yogurt thickens and the flavors meld.
- Garnish and serve. Just before serving, sprinkle the reserved walnuts, raisins, and rose petals on top for texture and color.
Recommended Tools
- Glass bowl with lid – A glass container with a lid is ideal for mixing and storing the dip. It won’t retain odors and transitions easily from prep to fridge.
Storing and Serving
Mast o khiar is best after chilling for at least 30 minutes. Starting with cold ingredients can shorten the wait, but resting allows the flavors to fully develop. Leftovers keep in the refrigerator for up to 5 days, though cucumber salads tend to release water after a few days and can become slightly watery. To prevent sogginess, you can salt the cucumbers briefly and drain the released liquid before mixing with the yogurt; if you do this, reduce added salt until after chilling.
Frequently Asked Questions
They share a cucumber-and-yogurt base, but mast o khiar is typically thicker and more assertive in flavor, often including ingredients like walnuts, raisins, and rose petals. Tzatziki is usually milder and thinner, with lemon or vinegar and sometimes different spices.
Persian cucumbers are smaller, narrower, and have thinner skin with fewer seeds, offering a crisper texture and less water. Regular cucumbers tend to be larger and more watery, which can make the dip runnier.
Salt the diced cucumbers briefly to draw out excess water, then drain or pat them dry before mixing with the yogurt. Hold off on adding extra salt until after chilling, since salting concentrates the cucumbers’ flavor.
Cucumber Yogurt Salad (Mast o Khiar)
Print Recipe
Ingredients
- 2 cups plain yogurt
- 2 Persian cucumbers, cut into small dice
- 1/2 cup chopped walnuts (save some for garnish)
- 1/4 cup golden raisins (save some for garnish)
- 3 tbsp minced fresh mint leaves
- 1 tbsp dried rose petals (food grade), crushed (save some for garnish)
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
Instructions
- Combine all ingredients in a bowl, reserving a small amount of walnuts, raisins, and rose petals for garnish. Stir until evenly mixed.
- Cover and chill in the refrigerator for at least 30 minutes, ideally 1 hour, to allow the flavors to meld and the yogurt to thicken.
- Before serving, sprinkle the reserved walnuts, golden raisins, and rose petals on top. Store leftovers in the fridge for up to 5 days; the cucumbers may release water over time.
Nutrition
The nutrition values are estimates and should not replace professional advice.
