PERSIAN CUCUMBER YOGURT (MAAST-O KHIAR)
This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don't be afraid to get creative! Try adding spinach, raisins, or walnuts. Other herbs could be used as well (i.e. mint, tarragon, oregano). More cucumbers, less shallots...it's your call! Enjoy!
Provided by SASHAYEGHI
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 0.9 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 187.5 mg, Sugar 4.6 g
MAST-O KHIAR (PERSIAN YOGURT AND CUCUMBER DIP)
From our local newspaper. Low fat yogurt can be substituted for whole milk yogurt. (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency. Serve with an ice cube to keep soup chilled.)
Provided by COOKGIRl
Categories Vegetable
Time 1h15m
Yield 5 cups
Number Of Ingredients 14
Steps:
- In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
- Stir mixture thoroughly and season with salt and pepper to taste.
- Cover and refrigerate dip for at least 1 hour before serving.
- When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
- Serve with pita bread triangles, Arabic bread, crostini, etc.
- Yield is estimated.
Nutrition Facts : Calories 219.1, Fat 12.3, SaturatedFat 6, Cholesterol 31.1, Sodium 323, Carbohydrate 22.7, Fiber 1.4, Sugar 17.5, Protein 7.3
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
MAST O KHIYAR (YOGURT AND CUCUMBERS)
A light nutritious dish that can be eaten as a dip, with pita, as a sauce on rice or kebab or as a side dish. A traditional Iranian recipe. We eat a lot of this in the summer. It is far better with a real home country style yogurt, low fat yogurt just doesn't cut it.
Provided by Deerwoman
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Leave skins on cucumbers for color.
- Mix all ingredients, add garnish.
- Chill and serve.
- Garnish with sprigs of fresh mint.
- Only if you have no choice should you use dried mint. It just isn't as good. We eat it this way in winter when we have no fresh mint, as a sauce on rice with an Iranian stew.
Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 62, Carbohydrate 12.6, Fiber 1.4, Sugar 8.6, Protein 5.6
MAAST-O-KHIAR (YOGURT WITH CUCUMBER)
Serve this minty yogurt dip as part of a Persian banquet for family and friends. With cucumber and mint, it makes a refreshing side dish for barbecued meats too
Provided by Sabrina Ghayour
Categories Side dish
Time 5m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Mix the cucumber, dried mint, golden raisins and some salt and pepper in a bowl until evenly combined. Check the seasoning to taste and adjust if needed. Spoon onto a plate or bowl and garnish with the rose petals, mint leaves and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 145 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
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