Persian Mast-o-Khiar with Mint and Raisins

Name: Persian Mast-o-Khiar with Mint and Raisins
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 4 small (about 12 oz total) (340 g) Persian or small cucumbers, unpeeled if skin is thin, finely diced into ¼-inch (6 mm) pieces; ½ tsp (3 g) fine sea salt, for drawing water from cucumber; 2 cups (490 g) plain whole-milk yogurt, thick, cold, stirred smooth; ¼ cup (40 g) golden raisins, soaked in hot water for 10 minutes, drained, patted dry; ¼ cup (30 g) walnut halves, toasted and coarsely chopped; 1½ tbsp (3 g) dried mint, crumbled between your fingers; 1 small clove (3 g) garlic, finely grated or minced to a paste; ½ tsp (3 g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste; 1 tbsp (14 ml) extra-virgin olive oil, for drizzling (optional); ½ tsp (1 g) dried mint, for sprinkling on top (optional)

From the MyKitchenBank Kitchen

A cooling Persian yogurt dip thick with crisp cucumber, dried mint, sweet plump raisins and toasted walnuts. Serve it with flatbread, alongside rice and kebabs, or as a refreshing side on a hot day.

Prep: 20 min
Cook: 5 min
Wait: 45 min
Total: 1 hr 10 min
Makes: About 3 cups (6 servings as a dip or side)

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Ingredients

6 servings

4 small (about 12 oz total) (340 g) Persian or small cucumbers, unpeeled if skin is thin, finely diced into ¼-inch (6 mm) pieces
½ tsp (3 g) fine sea salt, for drawing water from cucumber
2 cups (490 g) plain whole-milk yogurt, thick, cold, stirred smooth
¼ cup (40 g) golden raisins, soaked in hot water for 10 minutes, drained, patted dry
¼ cup (30 g) walnut halves, toasted and coarsely chopped
1½ tbsp (3 g) dried mint, crumbled between your fingers
1 small clove (3 g) garlic, finely grated or minced to a paste
½ tsp (3 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste
1 tbsp (14 ml) extra-virgin olive oil, for drizzling (optional)
½ tsp (1 g) dried mint, for sprinkling on top (optional)

Equipment (5)

Box grater or sharp knife
Fine-mesh sieve
Medium mixing bowl
Small dry skillet (8-inch / 20 cm)
Small bowl for soaking raisins

Steps

Before you start

Use full-fat plain yogurt, ideally thick (Greek-style or strained), so the dip is not watery.
Plan for at least 30 minutes of chilling so the flavors meld and the raisins soften.
Salting and draining the cucumber is essential; do not skip it or the dip will thin out.

1
Salt the cucumber
- Dice the cucumbers into ¼-inch (6 mm) pieces.
- Toss with ½ tsp salt in a fine-mesh sieve set over a bowl.
- Leave to drain for 15 minutes.
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Ready when: A few tablespoons of liquid have collected in the bowl
Tip: Don't skip this; unsalted cucumber makes the dip watery.
2
Soak the raisins
- While the cucumber drains, put the raisins in a small bowl and cover with hot tap water.
- Soak 10 minutes, then drain and pat dry with a paper towel.
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Ready when: Raisins look plump and feel soft
3
Toast the walnuts
- Heat a dry 8-inch (20 cm) skillet over medium heat.
- Add the walnuts and toast, stirring often, for 4–5 minutes.
- Tip onto a plate to cool, then chop coarsely.
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Ready when: Walnuts smell nutty and are lightly browned in spots
Tip: Walnuts burn quickly; remove them from the pan as soon as they smell toasty.
4
Squeeze the cucumber
- Press the cucumber firmly in the sieve with the back of a spoon, then squeeze small handfuls in a clean kitchen towel or your fist to remove as much liquid as possible.
- Discard the liquid.
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Ready when: Cucumber feels damp, not dripping
5
Mix the yogurt base
- In a medium bowl, whisk the yogurt until smooth.
- Stir in the garlic, 1½ tbsp crumbled dried mint, ½ tsp salt and a few grinds of black pepper.
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Ready when: Yogurt is smooth and evenly speckled with mint
Tip: Crumble the mint between your palms to release its oils.
6
Fold in the add-ins
- Fold in the squeezed cucumber, drained raisins and about two-thirds of the chopped walnuts.
- Taste and add salt if needed.
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Ready when: Cucumber and raisins are evenly distributed; the dip is thick and spoonable
Tip: If too thick, stir in 1–2 tbsp cold water.
7
Chill to meld
- Cover and refrigerate for at least 30 minutes so the mint rehydrates and the flavors blend.
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Ready when: Dip is well chilled and the mint aroma is pronounced
Tip: Cold dulls seasoning, so taste again before serving.
8
Garnish and serve
- Spoon into a shallow bowl and swirl the top.
- Sprinkle with the remaining walnuts and ½ tsp dried mint, and drizzle with olive oil if using.
- Serve cold with flatbread or alongside rice and grilled meats.

Good to know

Tips

Crumble dried mint between your palms to release its oils.
Taste after chilling; cold dulls seasoning, so add a pinch more salt if needed.
Grate the garlic finely so no harsh raw chunks remain.

Make ahead

Make up to 1 day ahead, but stir in the walnuts and garnish just before serving so they stay crunchy.

Storage & reheating

Refrigerate in an airtight container up to 3 days; stir before serving. Not suitable for freezing. Serve cold, not reheated.

Substitutions

plain whole-milk yogurt → Greek yogurt. Thicker, so stir in 1–2 tbsp water if needed.
golden raisins → Chopped dried barberries or currants. Barberries add a tart note; rinse them first.
walnut halves → Toasted pistachios or almonds. Use the same amount, chopped.