Yogurt + Cucumber Salad

Mast-o Khiar


Preparation info

  • Difficulty


  • Serves


Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

What I love about this salad is that it’s so easy to make, so classically Persian in taste, and yet so modern. What’s more, it’s a complete meal for vegetarians. I prefer to use thick Persian yogurt or labneh.

Prep: 15 minutes


  • 3 Persian cucumbers,* or 1 long seedless cucumber, peeled and grated
  • 3 cups (735 g) plain, thick yogurt or labneh*
  • 2 spring onions (white and green parts), chopped
  • 2 tablespoons chopped Fresh mint, or 1 teaspoon dried mint
  • 2 tablespoons chopped fresh dill weed
  • 2 tablespoons chopped Fresh tarragon, or 1 teaspoon dried tarragon
  • 1 clove garlic, peeled and grated
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons chopped walnuts (optional)


  • ½ cup (75 g) seedless raisins Sprigs of fresh mint
  • Sprigs of fresh dill weed
  • 1 tablespoon dried rose petals*
  • 1 radish, diced


  1. Combine all the salad ingredients in a mixing bowl. Mix thoroughly, adjust the seasoning to taste, and garnish.
  2. Mix in the garnish and serve with toasted bread or as a side dish. Nush-e joon!