Found across many Middle Eastern cuisines, yogurt with cucumbers is a classic side dish. This Persian version, mast o khiar, is made with creamy yogurt, crisp cucumbers, dill, and mint for a refreshing and herb-packed bite.
When the weather warms up, this momma does not want to to cook and heat up the kitchen. These are the times we are always looking for cool snacks and meals that don’t have sugar.
Yogurt is a wonderful cold food to enjoy, especially during the summer months. For breakfast, we enjoy yogurt with fruit and granola. But for a more savory snack, this Persian Yogurt with Cucumber (Mast o Khiar) is always a family favorite.
Don’t get this confused with Greek tzatziki sauce. It is similar, but also very different. No olive oil or sour cream is mixed in this Persian version. Although it is very simple to make, mast o khiar has wonderful flavor.
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Recipe highlights
- Totally Customizable: Every Persian family has their own spin on how to make mast o khiar. In its simplest form, it is yogurt mixed with dried herbs and cucumbers. Some people use mint, others dill. I actually use both. You can also mix in raisins, chopped walnuts and dried rose petals. It’s easy to tweak this recipe to your own personal taste.
- Quick and Easy: This is not an overly complicated recipe to make. Serve it with some lavash or chips for a fun appetizer or serve it up as a side dish to Persian Kabob and other Persian meals.
- Perfect for Parties or Meal Prep: It keeps well in the fridge so you can make it ahead for your party, picnic or potluck. My kids loves finding mast o khiar ready in the fridge to enjoy whenever they crave a healthy snack.
Ingredients you need
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- Yogurt: I prefer using Persian yogurt, which is more tangy than most popular yogurts. Use plain yogurt that isn’t too watery. Greek yogurt is another great option.
- Cucumbers: Don’t use the fat watery cucumbers, as they don’t have much flavor and will water down your yogurt. I like to use Persian cucumbers, with the skin. I also use English cucumbers, but I usually peel these if their skin is a little too thick.
- Dried herbs: Some people use just dried mint. Other people use just dried dill. I use both!
- Salt and pepper
- Dried rose petals: (optional) I garnish the final dish with crushed rose petals. If you dry your own rose petals, make sure they are organic. You can also use store bought.
Step-by-step directions
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- Chop the cukes. Chop the cucumbers to whatever size you like. With Persian cucumbers, you can keep the skin on them. I prefer to dice the cucumbers small.
- Combine. Add diced cucumbers to a bowl holding your yogurt and add seasonings. Mix well and chill until ready to serve.
- Garnish. This is optional, but when I serve this I like to garnish with some chopped cucumbers, dried herbs and some crushed dried rose petals.
Recipe tips and FAQs
Persian yogurt is very different from Greek yogurt and the mass marketed brands you find in the supermarket. I am not dismissing Greek yogurt. It is thick and full of so many good things for you: probiotics, calcium, protein….
But, it is rather bland in flavor. This is a virtue when you are adding your own flavorings like fruit, honey or granola. I love my Greek yogurt for breakfast.
But not for my mast-o khiar. Persian yogurt has a bit of sourness to it. This is because when you are making yogurt, you are letting it sour for up to 18 hours! It’s easy to make your own yogurt. I wrote all about how to make yogurt at home here.
Serving suggestions. As I mentioned before, this recipe can be used as a side dish or appetizer. My kids actually prefer to eat it with lavash and enjoy it as an afternoon snack.
Another version of this dish is Persian cold yogurt soup. It’s a great dish for those hot summer days!
Storing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to a week. The cucumbers will release water the longer it sits. Persian cucumbers have less water, which is why I prefer to use them.
Tzatziki usually has olive oil, vinegar or lemon juice mixed into it. It also has garlic and is made typically with dill. And of course, the base is Greek yogurt, which has a different flavor than Persian yogurt. Overall, they are very similar to each other with some minor differences.
Persian cucumber yogurt is commonly served as a side dish to many meals, like kebab and stews. It is also served as an appetizer. You can serve it with pita, lavash or even potato chips.
Persian Yogurt with Cucumber (Mast-o Khiar)
Ingredients
- 4 cup plain Greek yogurt
- 1 ½ cup diced Persian cucumbers
- 2 teaspoon dried dill
- 2 teaspoon dried mint
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine all of the ingredients in a bowl.
- Refrigerate until ready to serve.
- This is optional, but when I serve this I like to garnish with some chopped cucumbers, dried herbs and some crushed dried rose petals.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Laura dearheart: a Persian yogurt making lesson soon, please! Notice in your previous post you did use the Greek one! Would love to taste the difference! And, are Persian cucumbers the same small, slim ones as what i know as Lebanese ones? OK, i make tzatziki all the time, but love the variations you suggest on this one for the ‘tartier’ [?] Persian kind! Have a lovely weekend!!
I don’t believe I’ve ever had Persian yogurt. It sounds intriguing! You have to post your recipe for making it soon – I’m totally curious to see how it differs from other kinds of yogurts. Anyway, nice recipe. I make a similar Indian recipe with fresh mint and cayenne pepper (not a lot, just a touch to spice it up slightly). This looks really good – thanks.
I can’t wait for the yogurt-making post. I’m very intrigued and want to try Persian yogurt!
Love Persian food and all their different yogurts too – i would rather have this with a burger than ketchup or mustard. So good.
What a great appetizer or snack! I’ve never tried Persian yogurt but it sounds great!
Hi Laura! I love tangy flavors; I will lick the inside of a sour cream container with very little shame. 🙂 So… I need to get acquainted with Persian yogurt, QUICK. Do you also cook with it? What is a brand I should look for?
[K]
Hi Kim! My personal favorite is Ab Ali. You can definitely find in OC/LA area. I have also used it for marinating, great meat tenderizer, and baking.
I LOVE Persian yogurt! I cannot believe I have everything for this recipe yet never made it at home! I’m going to pick up Persian cucumber on the way home from school today. I’m so excited!!!