Yogurt + Persian shallot dip (Mast-o musir) from Joon: Persian Cooking Made Simple (page 49) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Summer squash kuku (Kuku-ye kadu sabz); Fresh herb kuku (Kuku sabzi); Ground chicken kababs (Kabab kubideh-ye jujeh); Ground lamb kababs (Kabab-e kubideh)

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

    Dried Persian shallots must soak in water 3-24 hours.

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