Yogurt, cucumber and rose petal dip (Mast-o khiar) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 24) by Najmieh Batmanglij

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Accompaniments: Chicken kabab (Jujeh kabab); Goose or duck kabab; Quail and partridge kabab

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Spring and Summer Menus on P615. Can substitute other cucumbers for Persian cucumbers. Recipe requires 1 hr refrigeration. See recipe for variations.

  • metacritic on January 09, 2025

    This is fantastic. A sublime dipping sauce for lamb and would likely be a good dish on the side of any Indian or Persian meal. I'm curious about the soup version (but uncertain as to whether I would actually want to eat this as a soup).

  • Ganga108 on December 21, 2021

    A Persian take on the cucumber raita. A beautiful dish, chock full of herbs, green raisins, walnuts, spring onions, and topped with mint, green raisins and dried rose petals. The rose petals and green raisins are easily available in Afghan or Middle Eastern shops. I use Indian yoghurt (desi yoghurt) as it is the thickest by far. Other yoghurts might need to be drained in some muslin cloth before using. The dish is a cooling, summery dish, perfect as a dip, raita like salad accompaniment, or as a sauce/dressing for other components of a meal (try it with falafel for example).

  • TrishaCP on July 19, 2014

    This dip is completely refreshing. I omitted raisins, fresh thyme and oregano, but used extra parsley instead as it was what I had on hand. It goes perfectly with the chicken kabab recipe.

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