Best Mast O Khiyar Yogurt And Cucumbers Recipes

MAST-O-KHIAR (YOGURT CUCUMBER SALAD BITES)

Steps:

• Scrub the surface of one cucumber using a vegetable brush and rinse well. Chop into small pieces. Alternatively you may grate the cucumber, especially for making the appetizer style cucumber yogurt salad bites.
• Drain any juices very well. It should yield about 2 cups grated cucumber.
• In a mixing bowl, combine cucumber, yogurt, garlic, dill, green onions, mint, and ground rose petals. Season it with pepper and salt as per taste.
• Add raisins and walnuts if you prefer. The addition of these ingredients is most suitable if preparing it for the appetizer style cucumber salad bites. Chill the mixture for one to two hours.
• If serving it as a traditional salad, then transfer the mixture to a serving bowl. Garnish with rose petals and mint to finish off the Mast-o-khiar.
• If serving it as cucumber salad bites, then take the other cucumber, scrub and rinse the surface very well with a vegetable brush.
• Cut off the ends of the cucumber. Then using a sharp knife cut it lengthwise through the center into two long halves.
• Using a melon baller scoop out the center portion of the cucumber to create a hollow cavity along the length of the halves. Then cut the hollowed out cucumber halves into smaller pieces. Using a small spoon fill these with the cucumber yogurt mixture.
• Garnish the yogurt cucumber salad bites with rose petals, mint, red pepper flakes, walnuts, raisins, barberries etc.
• Place the cucumber salad bites on a serving platter and insert toothpicks to make it easy to serve.

PERSIAN CUCUMBER YOGURT (MAAST-O KHIAR)

Steps:

• In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

MAST-O KHIAR (PERSIAN YOGURT AND CUCUMBER DIP)

Steps:

• In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
• Stir mixture thoroughly and season with salt and pepper to taste.
• Cover and refrigerate dip for at least 1 hour before serving.
• When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
• Serve with pita bread triangles, Arabic bread, crostini, etc.
• Yield is estimated.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

MAST O KHIYAR (YOGURT AND CUCUMBERS)

Steps:

• Leave skins on cucumbers for color.
• Mix all ingredients, add garnish.
• Chill and serve.
• Garnish with sprigs of fresh mint.
• 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.

MAAST-O-KHIAR (YOGURT WITH CUCUMBER)

Steps:

• Mix the cucumber, dried mint, golden raisins and some salt and pepper in a bowl until evenly combined. Check the seasoning to taste and adjust if needed. Spoon onto a plate or bowl and garnish with the rose petals, mint leaves and a drizzle of olive oil, if you like.