Mast-o-Mousir (Persian Shallot Yogurt Dip)

Place the dried shallots in a bowl of cool water and soak for at least 4 to 8 hours, or overnight, until they are plump and translucent.

Drain the shallots and trim any tough stems. Finely mince or slice them into paper-thin rounds for a sophisticated texture.

In a ceramic bowl, whisk the thick yogurt until smooth. Fold in the minced shallots, salt, and pepper until fully incorporated.

Cover and refrigerate for at least 2 hours. This resting period is vital as it allows the shallots to perfume the yogurt with their sharp, signature aroma.

Before serving, stir once more. Garnish with a vibrant sprinkle of rose petals and dried mint, and a drizzle of olive oil for a royal finish.