Ingredients
-
2
-
2
-
1/2
-
1/3
-
-
-
1/8
-
1
-
-
-
-
-
-
-
Directions
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 , This is good used vindalia onion, fresh mint from the garden, a four freshly ground pepper mix, sea salt, to taste, no other optionals Made for Visiting Iran(Persia) in June 2012!, I agree – low fat yogurt doesn’t do the trick, always use whole milk Still, I make my Mast a little differently I dice (small) instead of shred, and I leave out the mint and onion, but the recipe’s very similar And I agree about the mint – if you’re going to use it, use fresh mint! There’s a world of difference!
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Steps
|
1
Done
|
Leave Skins on Cucumbers For Color. |
|
2
Done
|
Mix All Ingredients, Add Garnish. |
|
3
Done
|
Chill and Serve. |
|
4
Done
|
Garnish With Sprigs of Fresh Mint. |
|
5
Done
|
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. |
