A recipe for Mast-o-Khiar (Persian Yogurt and Cucumber Dip)! This refreshing dip comes together in minutes with cucumbers, yogurt, and herbs.
Mast-o-Khiar (Maast va Khiyaar, Mast o Khiar) is an easy and refreshing Persian yogurt and cucumber dip. It is highly customizable with many different variations.
I have shared a basic version today with diced cucumbers, strained yogurt, dried mint, salt, and pepper.
Simply fold together the ingredients until evenly combined, adjust flavors to taste, and refrigerate briefly before serving. I often enjoy Mast-o-Khiar as a dip for bread. It is also delicious alongside meat, stews, and rice.
Notable Ingredients
To get that creamy texture, make the Mast-o-Khiar with a thick, strained whole milk yogurt such as Greek-style yogurt or Süzme yoğurt. It holds up better to any released moisture from the diced cucumbers.
If the yogurt is too watery, drain in a cheesecloth-covered fine mesh strainer for a few hours in the refrigerator first.
Use the smaller Persian or Lebanese cucumbers if available. They have a more crisp texture with a thinner skin. If you can only find the larger garden cucumbers, swap for 1 cucumber and scoop out the seeds with a spoon before dicing. If the skin is thicker, you may also want to peel it first.
I diced the cucumbers, but they can also be grated for a more smooth, creamy texture. Some squeeze out excess moisture from the grated cucumbers before adding to the yogurt, while others don’t to keep in the flavor.
A Few Mast-o-Khiar Tips
Adjust the spices to taste. I usually add about 1 tablespoon dried mint, 1 teaspoon sea salt (or 1/2 teaspoon if I am pairing with something salty or using a finer table salt), and a pinch freshly ground black pepper.
If you are looking for something more ornate, Maryam Sinaiee has a version called Māst Khiyār-e Majlesī (Garnished Yogurt and Cucumber Salad) perfect for banquets and celebrations in her book, From the Land of Nightingales and Roses. It includes walnuts, currants, mint, dill, thyme, and garlic.
The Shirazi-style has toasted sesame seeds, nigella seeds, coriander seeds, and cumin seeds.
I garnished the yogurt with additional dried mint, dried rose petals, and a fresh mint sprig for a variety of color. Do not add the garnishes until immediately before serving.
Chopped walnuts and/or golden raisins are also popular additions.
After bringing everything together, allow the dip to rest in the refrigerator for about 15-30 minutes to briefly chill and let the flavors blend. It is best within a day as the cucumbers will continue to release water, but can be refrigerated in an airtight container for a couple of days.
Looking for more yogurt-based recipes?
Try my:
This recipe was originally posted in October 2013 and updated in June 2025.
Mast-o-Khiar (Persian Yogurt and Cucumber Dip) Recipe
Adapted from Turmeric & Saffron
Mast-o-Khiar (Persian Yogurt and Cucumber Dip)
Ingredients
- 2 cups (500 grams) strained whole milk yogurt Greek-style
- 3 Persian cucumbers or 1 large cucumber with the seeds removed, diced into 1/4 inch (6 millimeter) cubes
- 2-3 teaspoons dried mint
- salt and freshly ground black pepper to taste, I personally add about 1/2-1 teaspoon salt and a pinch black pepper
Optional Garnishes:
- dried and/or fresh mint
- dried rose petals
- chopped walnuts
Instructions
- In a large bowl, fold together the yogurt, cucumber, and mint. Add salt and pepper to taste and adjust seasonings as desired.
- Cover and refrigerate the bowl for 15-30 minutes.
- Transfer to a serving bowl and optionally garnish with more dried mint, fresh mint, dried rose petals, and/or chopped walnuts.
- Serve as a side or with bread for dipping.
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