Mast-o-Khiar Recipe (Persian Yoghurt and Cucumber Dip)

Mast-o-Khiar or Persian Yoghurt and Cucumber Dip, is a traditional Persian recipe that goes with just about anything! It is commonly eaten as an accompaniment to rice, stews and grilled meat, much like raita is eaten with Indian food.

Estimated reading time: 3 minutes

Persian Yoghurt with Cucumber
Persian Yoghurt with Cucumber

What does Mast-o-Khiar mean?

  • Mast = yoghurt
  • Khiar = cucumber
  • Mast-o-Khiar = Yoghurt and Cucumber

Yoghurt is a must at Persian meals, and comes in various guises, like in Borani Laboo and Doogh. It is commonly eaten (or drunk) as an accompaniment to rice, stews and grilled meat.

Mast-o-Khiar makes a fantastic appetiser too, and you can serve it as a dip, with all the usual suspects, be it crisps, crackers, breadsticks or vegetable sticks. In this instance, it will be just like the Mediterranean tzatziki, a yoghurt sauce/dip known as different things all around the Med and Balkans.

Persian Yoghurt with Cucumber
Persian Yoghurt and Cucumber

Persian Yoghurt with Cucumber Recipe

In its most basic form, you’ll have the chopped or grated cucumber stirred into the yoghurt, and seasoned with salt and pepper. I do this pretty often when I have Middle Eastern or South Asian food.

Moving on from that, still keeping it simple, many families add some dried mint to the mix, which makes it even more refreshing.

The next most common ingredients are walnuts and raisins.

Beyond that, you can let your taste and your imagination lead you. But always remember,

less is more!

close up shot of Persian Yoghurt with Cucumber
Colourful too

So what other ingredients can we use in Mast-o-Khiar?

  • Dried and ground edible rose petals (keep the whole ones merely as a light garnish)
  • Chopped shallots (or spring onions, scallions in American speak)
  • Finely chopped garlic
  • Sumac (not traditional, but oh, so good!)
  • Persian ground dried limes (limoo amani) click to read more on LinsFood
  • Fresh mint instead of dried
  • chilli flakes

Preferably, not all at once!

Read more about these!

Brown and Black Dried Limes (Limoo Amani, Noomi Basra)
Brown or Black Dried limes, also known as limoo amani, noomi basra or just loomi, is an essential ingredient in much of the Persian Gulf cooking.
Get the Recipe!
How to use Dried Edible Rose Petals PLUS Rose Sugar Recipe
Find out how to use dried edible rose petals and rose buds in your kitchen PLUS bonus EASY DIY rose sugar recipe!
Get the Recipe!
edible dried rose buds in a white bowl

Best Yoghurt to Use

Anything that’s thick and not too runny, like Greek yoghurt and Labneh. And half fat or no fat work perfectly well too.

What cucumber should you use for Mast-o-Khiar?

Honestly? Any kind will do. Persian, English, Kirby, Baby – whatever you usually use will work in this recipe. We’ve even used Cucamelons and lemon cucumbers, and they were simply awesome.

And now, shall we get in the kitchen?

If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating! Thank you!

If you make this recipe, post it on Instagram and tag me @azlinbloor.

Noushe jan! | !نوش جا

More Persian Recipes

Borani Laboo (Persian Yoghurt and Beetroot Dip)
Borani Laboo is a dreamy, creamy Persian recipe of beetroot in yoghurt. It can be eaten as a dip or a condiment in a meal, much like raita.
Get the Recipe!
pink yoghurt with beetroot in white bowl with blue paisley tablecloth
Reshteh Polo (Persian Rice with Noodles, a Nowruz Recipe)
Reshteh polo, a traditional Persian recipe of rice and noodles that is customarily eaten during Nowruz, the Persian New Year.
Get the Recipe!
reshteh polo, persian rice with noodles topped with raisins and onions

Images by LinsFoodies

Persian Yoghurt with Cucumber, mast-o-khiar

Mast-o-Khiar Recipe (Persian Yoghurt and Cucumber Dip)

Mast-o-Khiar (Persian Yoghurt with Cucumber) is a traditional Persian recipe that is commonly eaten as an accompaniment at mealtimes.
5 from 27 votes
Print Pin Add to Collection
Course: Appetizer
Cuisine: Persian
Keyword: dips, persian, summer recipes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 (4-6)
Calories: 165kcal
Author: Azlin Bloor
Cost: £1.70 ($2.15) for the whole recipe


  • 500 g plain natural yoghurt
  • 1 medium cucumber
  • 1 Tbsp dried mint (or 1 handful fresh mint, chopped)
  • 1 handful walnuts coarsely chopped
  • ½ tsp ground dried edible rose petals (optional)
  • large pinch salt
  • freshly ground black pepper


  • Chop up the cucumber fairly small. If you want to grate them, be sure to squeeze them dry in paper towels after grating. Otherwise, the yoghurt will get watered down.
  • Mix everything up in a bowl, keeping a little of all the ingredients as a garnish. Taste, and add more salt and pepper, if you think it needs it. Or any of the other ingredients.
  • Cover with cling film and chill for 30 minutes for the flavours to develop. Can be made up to 2 hours ahead.
  • Serve as mentioned above, garnished with some of the same ingredients.

Fancy Borani Laboo?


Celebrating Nowruz, the Persian New Year


Calories: 165kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

Share this with someone who'll love it!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating