Mast-o-Khiar (Cucumber Yogurt With Sizzled Mint and Crunchy Pistachios) 

By Andy Baraghani

Updated March 18, 2025

Mast-o-Khiar (Cucumber Yogurt With Sizzled Mint and Crunchy Pistachios) 
Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(70)
Comments
Read comments

A signature dish in Persian cuisine, mast-o-khiar is a creamy yogurt dish that is often served with rice, grilled meats or warm flatbread for dipping. At its core, it’s a simple yet refreshing combination of yogurt, cucumber and dried mint bloomed in oil. This version adds a few extra layers of flavor — bright lemon juice and zest for tang, raisins for a sweet chewiness and pistachios for crunch. The sizzled dried mint brings a deep, earthy smokiness that fresh mint just can’t replicate. Light yet satisfying, it’s the perfect cooling contrast to rich, spice-laden dishes. 

Featured in: 5 Herby, Bright and Brilliant Recipes for Nowruz

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Ingredients

Yield:About 4 cups
  • 3Persian cucumbers, finely chopped (about 2 cups) 
  • 3cups plain Greek yogurt (about 24 ounces)
  • 3tablespoons raisins, chopped
  • 2tablespoons fresh lemon juice
  • 1garlic clove, finely grated 
  • ⅓cup shelled raw pistachios, finely chopped 
  • Salt and freshly ground black pepper 
  • ⅓cup extra-virgin olive oil 
  • 2tablespoons dried mint 
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

201 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 8 grams protein; 329 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cucumber, yogurt, raisins, lemon juice, garlic and half the pistachios in a medium bowl. Season to taste with salt and pepper and mix well.

  2. Step 2

    Heat the oil in a small skillet over medium. Stir in the mint and cook until fragrant and slightly darkened, about 1 minute.

  3. Step 3

    Spoon the sizzled mint mixture over the yogurt and top with the remaining pistachios.

Ratings

5 out of 5
70 user ratings
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Comments

T Jones

I made a scaled down version of this today and found it delicious. The introduction mentions lemon zest but it’s not in the directions, so I added a touch with the juice and a bit more with the mint in the oil. My mint is started to emerge and I thus wanted to add some fresh mint in the spirit of renewal / Nawruz, but restrained myself this time in light of hewing to recipe. And I wonder: would barberries be more authentic than raisins?

Elle

I think the barberries would make it too tangy, since the yoghurt is already tangy. The raisin adds some sweetness to counteract the sourness of the yoghurt.

Negar

Hi- raisins are actually very authentic not just to maast but in recipes like Adas Polo, (rice with dates, raisins, lentils…). If you can find white raisins such as those sold in persian markets that works very well in yoghurt and can be very traditional

Anjali

This was awesome! No notes. The raisins added just the right little bit of sweetness. P.S. Fresh mint worked great in lieu of dried.

Rodviet

Might be my mexicanness talking but, does anyone think this would be good with pomegranate seeds? I'd love some input before I do it!

Adrianna

As an Iranian, if you’re using the raisins (and I actually love them in this dish, I use them all the time on the version I make at home), use golden raisins and then soak them in hot water for 15 minutes before use to plump them up

Carol

Golden raisins do have a less strong taste, too. Good idea to plump them first! Do you use raw pistachios? I've only ever seen toasted pistachios for sale, but haven't gone to a specialty store. Thanks for your advice.

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