Mast-o-Mousir (ماست و موسیر) — Persian Wild Shallot & Yogurt Dip

• 30 gDried Persian shallots (mousir), sliced (Rinse well before soaking)
• 480 mlCold water (For soaking the dried shallots)
• 500 gThick Greek yogurt or labneh (Full-fat preferred for best texture)
• 4 gSea salt (About 3/4 teaspoon, adjust to taste)
• 1 gBlack pepper, freshly cracked (About 1/2 teaspoon)
• 1.5 gDried mint (About 1 tablespoon, gently crushed)
• 0.6 gDried culinary rose petals (About 2 teaspoons, food-grade and unsweetened)
• 15 mlExtra virgin olive oil (About 1 tablespoon, for finishing)

Instructions

1. 1

   Place the dried Persian shallots in a fine-mesh sieve and rinse under cold running water for 30–45 seconds to remove dust and excess surface salt. Transfer to a bowl, add 480 ml cold water, and soak for 60 minutes at room temperature, stirring once halfway through for even rehydration.

2. 2

   Drain the shallots thoroughly, then rinse again for 10 seconds. Squeeze firmly with clean hands to remove as much water as possible; this prevents a watery dip. For a milder flavor, soak an additional 15 minutes in fresh cold water, drain, and squeeze again before mixing.

3. 3

   In a mixing bowl, whisk the yogurt (or labneh) for 20–30 seconds until smooth and glossy. Add sea salt, freshly cracked black pepper, dried mint, and dried rose petals. Mix for 30 seconds to distribute the herbs and petals evenly without overworking the yogurt.

4. 4

   Fold the squeezed shallots into the seasoned yogurt using a spatula, scraping the sides and bottom of the bowl. Cover and refrigerate for at least 30 minutes (60 minutes preferred) so the shallots perfume the yogurt and the flavors round out. Keep chilled below 4°C/40°F.

5. 5

   To serve, spoon the dip into a shallow bowl and create gentle swirls with the back of a spoon. Drizzle with 15 ml extra virgin olive oil. For best aroma, let it sit 5 minutes at cool room temperature, then taste and adjust salt or pepper before serving.