Yogurt and Persian shallot dip recipe (Mast-o Musir)

Ingredients for Yogurt and Persian shallot dip (Mast-o musir)

• 180 g dried musir (Persian shallots, see note)

• 960 g plain yogurt

• 5 ml sea salt

• 2.5 ml freshly ground black pepper

• 85 g shredded fresh mint, or 15 ml dried mint

• 5 ml crushed dried rose petals (see note)

• 15 ml fresh mint leaves

How to make Yogurt and Persian shallot dip (Mast-o musir)

1. Soak the musir in water for 3–24 hours in the fridge.

2. Drain the musir, rinse it under cold water, and pat dry.

3. Inspect the soaked musir, removing any hard stems, and chop it finely.

4. In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well until fully combined.

5. If desired, add the garnish and serve as an appetiser or accompaniment.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.