recipe
Mast-o-khiar: cucumber, yogurt and dried mint
A simple Persian yogurt-and-cucumber side without walnuts or raisins. Measure the chopped cucumber and keep the dairy cold.
AI editorial review: 2026-10-20
Researched recipe; not cooked or tested by Culinara.
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Serving variation: The flower-petal garnish is not in this plain recipe. This illustrates a serving variation, not a Culinara kitchen test or the exact result below.
Photo: Ataax — Mast khiar.jpg · CC BY-SA 4.0 · Wikimedia 960-pixel rendition; no further crop or edit. Image remains CC BY-SA 4.0.
Start with the plain version
Shadi Hasanzadenemati distinguishes a plain yogurt, cucumber and mint base from her richer walnut-and-raisin version. This small batch uses half of that recipe card's yogurt, cucumber, mint and salt amounts while selecting the plain variation.
Culinara has not cooked this batch. Source-based instructions are not a record of a Culinara kitchen test or a promise about every yogurt's texture.
Sources: [1]
Keep product form and preparation clear
Use plain yogurt, not a sweetened breakfast flavor. Candice Walker's shorter version uses a thicker dairy base and grated cucumber; that is a different preparation, not proof that every yogurt or labneh has the same moisture level.
Chopped cucumber is selected here. The cited Persian community recipe also uses chopped cucumber, but its author credits a friend; a second website does not establish independent recipe authorship.
Variations and cold handling
Walnuts, raisins and rose petals belong to other documented versions and are not ingredients in this plain version. Yogurt contains milk; check the actual package and any serving accompaniments for allergens. An image of the richer version should not imply that these additions are in this recipe.
FDA advises refrigerating perishables at 40°F (4°C) or below, within two hours or within one hour above 90°F (32°C). Wash cucumber under running water rather than soap. No recipe-specific shelf life is claimed.
Ingredients and method
Ingredients
- 2 US cups plain, unsweetened Greek yogurt
- 1 US cup finely chopped Persian cucumber, measured after washing and chopping
- 1 tablespoon dried mint
- 1/4 teaspoon salt, or less to preference
- A small pinch of black pepper, optional
Method
- Wash hands and utensils. Rinse the cucumber under running water, dry it and chop finely. Measure the chopped cucumber rather than converting a fixed number of cucumbers to a cup.
- Stir the cold yogurt, cucumber and dried mint together. Mix in the salt and optional pepper, then taste before adding more seasoning.
- Keep covered in the refrigerator until serving; about 30 minutes of chilling is the source's suggested finish, not a measured Culinara preparation time. Stir gently if liquid separates and serve as a cool side.
Research sources
- Shadi Hasanzadenemati — Mast o Khiar, plain and richer versions (checked 2026-10-20)
- Candice Walker — Mast o Khiar, grated-cucumber version (checked 2026-10-20)
- محبوبه گلماه — ماست و خیار, Cookpad Iran (checked 2026-10-20)
- FDA — Selecting and Serving Produce Safely (checked 2026-10-20)
- FDA — Safe Food Handling (checked 2026-10-20)