CK just got on a plane to go back to Sydney, and we're apart again...*sigh*.
With all the eating out we had been doing, I am looking forward to cooking and eating healthier again. I was in the mood for something light and quick tonight, so I decided to make a Persian cucumber and yogurt dip (mast-o khiar in farsi).
This is a great dip that is light and easy to make. It is very mild in taste so you can use it for just about anything. I like to eat it with pita bread, rice, grilled chicken, and/or raw veggies. I love making this in the summer time, and I find the juices from the cucumber helps quench the thirst.
Persians eat a lot of yogurt because of its health benefits. Anytime my stomach is not feeling well, I am told by CK's mom to eat yogurt.
This recipe yields 2 cups.
Mast-o Khiar, Persian Cucumber and Yogurt Dip
- 2 cups of low fat plain yogurt (if you prefer a creamier dip, use whole-milk yogurt)
- 1 Tbsp dried mint
- 1/2 seedless English cucumber
- salt and pepper to taste
- ground rose petals and fresh mint leaves for garnish
1. With a cheese grater, grate the cucumber into a bowl. Do not use too fine of a grater. This will cause the cucumber to release a lot of cucumber juice, causing your dip to be too watery.
2. With a spoon, press on the grated cucumber to release any excess cucumber juice. Discard the juice.
3. In a separate bowl, combine the yogurt, grated cucumber, and dried mint. Mix well.
4. Add salt and pepper to taste. I used about 1/4 tsp of salt and a few dashes of pepper. Mix well.
5. Sprinkle ground rose petals and fresh mint leaves for garnish.
There are other variations of this dip, and if you find this one too mild in taste, try adding raisins, minced garlic, fresh dill, and/or walnuts.