Yogurt + Persian Shallot Dip

Name: Yogurt + Persian Shallot Dip (Mast-o Musir)
Cuisine: Iranian
Ingredients: Soak 1½ cups/135 g dried Persian shallots/musir in water for 4 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.; In a mixing bowl, combine the chopped musir with 4 cups/960 g thick plain yogurt or labneh, 1 teaspoon fine sea salt, ½ teaspoon freshly ground pepper, and 1 tablespoon dried mint. Mix well.

Mast-o Musir

Preparation info

Difficulty
Easy

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Dried Persian shallots (musir) are available in Iranian markets, and well worth the effort it might take to locate them. I regard them like truffles because they grow wild in the foothills of the Zagros Mountains, and have to be found and dug up by dedicated artisans.

Method

Soak 1½ cups/135 g dried Persian shallots/musir in water for 4 to 24 hours in the fridge