A creamy and aromatic Persian yogurt dip made with moosir, a unique Persian shallot, perfect as a side dish or appetizer.
Mast-o-Moosir is a beloved Persian side dish that dates back centuries, reflecting Iran’s deep culinary tradition of yogurt-based dips and condiments. The key ingredient, moosir, is a Persian shallot (Allium stipitatum) that is milder and sweeter than regular garlic or onions. This dip is often served alongside kebabs, rice dishes, or warm lavash bread, adding a tangy and mildly garlicky flavor to meals. Traditionally, Mast-o-Moosir is left to rest for a few hours to allow the shallots to infuse into the creamy yogurt, creating a smooth, aromatic taste.
Ingredients
2 cups Greek yogurt (or Persian-style yogurt)
4-5 dried moosir (Persian shallots)
½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp olive oil (optional, for extra richness)
Fresh mint or dried mint (optional, for garnish)
Directions
Soak the Moosir:
Rinse the dried moosir and soak them in warm water for 2-4 hours (or overnight). This softens them and reduces their sharpness. Once softened, drain the water and finely chop or grate the moosir into small pieces.
Mix with Yogurt:
In a bowl, combine the Greek yogurt with the chopped moosir. Add salt and black pepper, then mix well.
Rest for Flavor Infusion:
Cover and refrigerate for at least 2 hours (ideally overnight) to allow the flavors to meld.
Serve:
Drizzle with olive oil and garnish with fresh or dried mint. Serve with lavash, pita bread, or alongside Persian kebabs and rice dishes.
Recipe Note
Tips & Substitutions
If you can’t find moosir, use finely minced mild shallots or garlic, but the flavor will be stronger.
For a tangier version, mix in a squeeze of lemon juice.
Letting it sit overnight enhances the flavor significantly.
