Mast-o Musir
Yogurt with Persian shallots · ماست و موسیر
- 10 min Prep
- 0 min Cook
- 6 Servings
- Easy
Thick yogurt with finely chopped Persian shallots: the garlicky, oniony side served with kabobs and rice in every Persian restaurant.
Musir is a wild mountain shallot from the Zagros mountains with a flavour somewhere between garlic and shallot. It is almost always sold dried, in slices, and needs a long soak to soften and lose its harshness.
Mast-o musir is the classic partner to chelow kabab. Start soaking the musir a day ahead; once it is ready, the dish takes minutes.
Ingredients
Servings
Advertisement
Instructions
- Cover the dried musir with plenty of cold water and soak for 24 to 48 hours in the fridge, changing the water two or three times, until the slices are soft and taste mild.
- Drain, squeeze dry, and chop finely.
- Stir the musir and salt into the yogurt. Taste: if it is too sharp, add more yogurt.
- Chill for at least 1 hour so the flavours blend. Sprinkle with dried mint and serve with kabobs and chelow.
Tips & variations
- Persian groceries also sell ready-made mast-o musir and jars of soaked, chopped musir that skip the overnight soak.
- If you cannot find musir, a mix of finely chopped shallot and a little grated garlic gives a similar effect.
Where to buy the ingredients
Persian grocers carry the saffron, dried herbs, spices and long-grain rice that Persian cooking depends on:
Rather eat out?
Persian restaurants that serve it:
Kabab Koobideh
Borani Esfenaj