Mast-o-khiar

Name: Mast-o-khiar
Prep time: 10 min
Total time: 40 min
Ingredients: 500 g greek yogurt; 1 cucumber, grated or finely diced; 1 tbsp dried mint; ½ tsp salt; ¼ tsp black pepper; 1 clove garlic, crushed (optional); 30 g walnuts, chopped (optional); 30 g raisins, soaked 10 minutes in warm water, drained (optional)

Vegetarian

ماست و خیار · Māst-o khiār

Cool, thick yogurt with grated cucumber and dried mint, sometimes studded with walnuts and raisins. Served alongside Persian rice dishes and kebabs.

Mast-o-khiar is an Iranian dip, ready in about 40 minutes and made with greek yogurt, cucumber and dried mint. It serves 6 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 0 min
Rest: 30 min
Total: 40 min
Serves: 6
Level: Beginner
Calories: 89

Ingredients

6 servings

500 g Greek yogurt (opens in a new tab)Contains milk
1 (300 g) Cucumber (opens in a new tab), grated or finely dicedPersian cucumbers are ideal.
1 tbsp (1.5 g) Dried mint (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
1 clove (4 g) Garlic (opens in a new tab), crushed (optional)
30 g Walnuts (opens in a new tab), chopped (optional)Contains tree nuts
30 g Raisins (opens in a new tab), soaked 10 minutes in warm water, drained (optional)

Equipment

Grater (opens in a new tab)

Method

1
Step 1
Grate the cucumber (opens in a new tab) and squeeze out some of the liquid.
- 4 min
- Grater (opens in a new tab)
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Mix with the yogurt, crumbled dried mint (opens in a new tab), salt, pepper (opens in a new tab) and garlic (opens in a new tab) (if using). Fold in walnuts (opens in a new tab) and raisins (opens in a new tab) if you like.
- 3 min
3
Step 3
Chill for 30 minutes so the mint softens and the flavours meld.
- 30 min

About this dish

Origin: Iran · Well documentedMore food from Iran
Dish: Lunch · Dinner · Dips & spreads · Side dishes
Cooking method: No-cook
Taste: refreshing, tangy, herby
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · Low-carb
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for: Make-ahead · Everyday
Cook more with: Greek yogurt · Cucumber · Dried mint

Allergens

Contains: Milkfrom greek yogurt
Contains, can be adapted: Tree nutsfrom walnuts
May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

89 kcal per serving

Calculated

1 serving ≈ 134 g · recipe makes 6

Where the energy comes from

Protein 35%
Carbohydrate 23%
Fat 42%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	89 kcal	67 kcal
Protein	7.9 g	5.9 g
Carbohydrate	5.3 g	4 g
Net carbohydrate	5 g	3.7 g
Sugars	4.2 g	3.1 g
Added sugars	0 g	0 g
Fibre	0.3 g	0.3 g
Fat	4.2 g	3.2 g
Saturated fat	2 g	1.5 g
Trans fat	0 g	0 g
Cholesterol	11 mg	8 mg
Sodium	225 mg	168 mg
Salt equivalent	0.6 g	0.4 g

Vitamins & minerals per serving

Potassium: 197 mg
Calcium: 96 mg
Iron: 0.4 mg
Magnesium: 17 mg
Vitamin A (RAE): 5 µg
Vitamin C: 1 mg
Vitamin D: 0 µg
Vitamin B12: 0.6 µg
Folate (DFE): 9 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: garlic, walnuts, raisins.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Rub the dried mint between your palms over the bowl to release its aroma.

Common mistakes

Not squeezing the cucumber — the yogurt turns thin and watery.

Serve with

Serve with chelow and kebabs, or as a dip with flatbread.

Storage

Keeps 2 days refrigerated.

Variations

Ab doogh khiar: A chilled summer soup of thinned mast-o-khiar with herbs, walnuts, raisins and dried bread.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Greek yogurt500 g
Cucumber, grated or finely diced1 piece · 300 g
Raisins, soaked 10 minutes in warm water, drained (optional)30 g

Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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