Yogurt and Persian Shallot Dip

Name: Yogurt and Persian Shallot Dip (Mast-o musir)
Prep time: 10 min
Total time: 10 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 tablespoon dried mint or 1 cup (85 g) fresh mint, shredded; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 4 cups (960 g) plain drained yogurt (labneh); 4 cups (960 g) plain drained yogurt (labneh); 1½ cups (135 g) musir (dried Persian shallots); 1½ cups (135 g) musir (dried Persian shallots); 1 tablespoon dried mint or 1 cup (85 g) fresh mint, shredded; 1 tablespoon fresh chopped tarragon, or 1 teaspoon dried

Mast-o musir

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
10 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1½ cups (135 g) musir (dried Persian shallots)
4 cups (960<

Asia
Iran
Starter
Gluten-free
Vegetarian
Southeast Asia

Method

Soak the musir in cold water for 3 hours or overnight. Drain, rinse in cold water, pat dry, and chop finely.
Combine the musir with the yogurt, salt, pepper, and mint. Chill in refrigerator for 15 minutes before serving.
Serve as an appetizer (with flat bread) or to accompany kababs. Nush-e Jan!