I made Mast-o-Khiar (cucumber yogurt sauce) earlier this week and since then I’ve been putting this sauce on e.v.e.r.y.t.h.i.n.g.
On sweet potatoes? Uh huh.
On salmon? Oh you betcha.
On Khoresh Badamjan? Most definitely.
Turns out I’m supposed to put it on everything.
Iranian tables often have Mast-o-Khiar as a side dish to rice, meats and stews. It adds a fresh element to warm and flavorful meals. It’s bright, a little sour and insanely delicious so let’s get into it.
You’ve probably had Greek Tzatziki before and this is very similar. The difference I see is that Mast-o-Khiar has a ton of cucumber flavor (because you’re using grated and minced) and a more pronounced mint kick since that’s the only herb we’re using here.
I like to use full fat Greek yogurt because the consistency is so luscious and creamy. Do not fear the fat. Fat is your friend.
Also, when you grate the cucumber, it produces some water so the thickness of the greek yogurt helps make this sauce not-so-watery.
I’ve seen recipes that use walnuts or dried rose petals but I’m going with the basic recipe to start with.
This makes a decent sized batch of it (about three cups) but take a good look in the mirror and decide if you’re the type of person that will be able to control yourself around a sauce like this.
If you’re anything like me, you cannot, so just go ahead and double it.
Mast-o-Khiar (cucumber yogurt sauce)
(start making 10 minutes before you want Mast-o-Khiar)
Grate one of your cucumbers and mince the other one. Finely chop your mint. Grate your garlic clove. Then, mix all your ingredients into a medium sized bowl. Season with salt and pepper.