This Persian shallot yogurt dip is tangy, creamy, and delicious — a simple appetizer or side that pairs beautifully with kebabs, rice, and other Persian mains.
If you enjoy Persian dips, try my Persian eggplant dip, Kashke Bademjan. For meal pairings, this dip is lovely with saffron salmon and Shirazi salad, or alongside a 30-minute kuku sabzi.
What is Mast-O Musir?
Mast-O Musir is a classic Persian yogurt dip made with yogurt and musir, which refers to dried shallots. “Mast” means yogurt and “musir” means shallot.
I was introduced to this dip early in my relationship and it quickly became a staple at home and a favorite to order at Persian restaurants. A related but distinct dip is Maast o Khiar, which includes yogurt, cucumber, and dill.
What are dried shallots used for?
Dried shallots are common in Persian cooking. They add savory, slightly sweet onion flavor to soups, dressings, salads, chicken dishes, sauces, stews, and vegetable preparations.
Ingredients for Persian yogurt dip with shallots
Dried Persian shallots: This recipe uses dried Persian shallots. If you can’t find them, fresh shallots can be substituted (adjust texture and soak time accordingly).
Plain yogurt: Full-fat Greek yogurt gives the creamiest texture, but any plain yogurt will work.
Mint: Dried mint is traditional and offers a bright, aromatic note. Reserve some fresh mint for garnish.
Seasoning: Kosher salt and black pepper to taste. A pinch of cumin is optional and adds warmth.
To serve: Fresh vegetables like cucumber and breads such as pita chips, pita, or sangak are excellent accompaniments.
Instructions to make this recipe
1. Soak the dried shallots
Place dried shallots in a bowl or container and cover with water. Refrigerate and soak for 4 hours to overnight (do not exceed 24 hours). This rehydrates the shallots; if you’re short on time, 4–5 hours is usually sufficient.
2. Dry and dice the shallots
When softened, rinse the shallots and pat them completely dry with paper towels. Finely dice and transfer to a medium bowl.
3. Make the dip
Add the yogurt to the bowl with the diced shallots, then season with salt, pepper, and dried mint. Stir in a pinch of cumin if you like. Mix until combined. You can serve immediately or chill for later.
4. Garnish and serve
Finish with fresh mint, a sprinkling of dried mint, and edible flowers if desired. Serve with sliced cucumbers, fresh vegetables, or toasted sangak or pita.
More yogurt recipes you’ll love
- Jammy Eggs with Chili Butter and Garlic Yogurt
- Gravlax and Dill Yogurt Crostini
- Spicy Slow-Roasted Salmon with Yogurt Sauce
If you make this Persian Shallot Yogurt Dip, please leave a comment or rating — I’d love to hear how it turned out. Tag me on Instagram so I can see your creation!
Persian Shallot Yogurt Dip (Mast-O Musir)
A tangy, creamy Persian yogurt dip made with rehydrated dried shallots and mint.
Cook: 0 mins |
Soaking Time: 4 hrs |
Total: 4 hrs 10 mins |
Servings: 6
Ingredients
- 1/2 cup dried Persian shallots
- 2 cups full-fat yogurt (Greek yogurt recommended)
- 1–2 tsp dried mint
- Pinch of cumin (optional)
- Salt and black pepper to taste
- Fresh mint leaves, extra dried mint, and edible flowers for garnish (optional)
Instructions
- Place dried shallots in a bowl and cover with water. Refrigerate and soak 4 hours to overnight (do not exceed 24 hours).
- Rinse and pat the rehydrated shallots dry. Finely dice and transfer to a medium bowl.
- Add yogurt, salt, pepper, and dried mint to the shallots. Stir to combine. Optionally add a pinch of cumin.
- Chill if desired. Garnish with fresh mint, a sprinkle of dried mint, and edible flowers. Serve with vegetables or bread.
Nutrition
Calories: 50 kcal; Carbohydrates: 4 g; Protein: 3 g; Fat: 3 g. Nutrition information is approximate.