Yogurt with Wild Shallot (ماست و موسیر)
Mast-o Musir is a classic Persian yogurt dip made with thick yogurt and aromatic dried wild shallot (musir). Creamy, tangy, and gently savory, it’s a staple alongside kebabs, rice dishes, and crisp herbs.
Printable Recipe Card
Servings: 6 · Total: 75 min · Difficulty: easy
Ingredients (quick list)
- 500 g Greek yogurt (plain, full-fat for best texture)
- 20 g Dried musir (wild Persian shallot) (sliced or flakes)
- 240 g Water (for soaking musir (about 1 cup))
- 3 g Fine sea salt (about 1/2 tsp, adjust to taste)
- 1 tsp Dried mint (Persian dried mint preferred)
- 0.5 tsp Black pepper (freshly ground)
- 1 tbsp Extra-virgin olive oil (optional, for a glossy finish)
- 1 tsp Dried rose petals (optional garnish, food-grade)
Steps (summary)
- Place the dried musir in a small bowl and add 240 g water. Let it soak at cool room temperature for 60 minutes, stirring once h…
- Drain the musir in a fine-mesh sieve, then press firmly with the back of a spoon for 30–45 seconds to remove excess water. For…
- In a mixing bowl, whisk 500 g Greek yogurt for 20–30 seconds until smooth and creamy. Add the drained musir, 3 g fine sea salt,…
- Cover the bowl and refrigerate for at least 15 minutes (or up to 12 hours) to let the musir perfume the yogurt and the flavors…
Cultural Background
Mast-o Musir is one of Iran’s most beloved yogurt sides, commonly served in restaurants and at home alongside kebab and rice. Using musir—an aromatic wild allium associated with western Iran—gives this simple dip a distinctive Persian character beyond ordinary yogurt and onion.
Equipment
💡 Tips
- For a thicker, restaurant-style mast, chill the yogurt in a cheesecloth-lined sieve over a bowl for 1–2 hours before mixing (drain 50–80 g whey).
- If your musir is very strong, soak it for 90 minutes and change the water once at 45 minutes to mellow the bite.
- Taste after chilling; musir intensifies over time, so adjust salt at the end rather than at the beginning.
⚠️ Common Mistakes
❌ Skipping the musir soak and mixing it in dry
💡 Why: Dry musir stays leathery and can taste overly sharp, making the dip unpleasantly chewy and pungent.
✅ Fix: Soak in 240 g water for 60 minutes, then drain and press dry; chop if you want a finer texture.
❌ Using thin yogurt without draining
💡 Why: Watery yogurt separates quickly and turns the dip runny, especially after musir releases moisture.
✅ Fix: Use thick Greek yogurt or strain whole-milk yogurt 1–2 hours until thick before mixing.
❌ Over-salting before the dip rests
💡 Why: Musir blooms during chilling and can amplify savory perception, making the final dip taste too salty.
✅ Fix: Start with 3 g salt, chill 15 minutes, then adjust in 0.5 g increments to taste.
🧊 How to Store
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as a little whey may separate. Do not freeze; the yogurt will grain and weep when thawed.
📅 Make Ahead
Soak and drain the musir up to 24 hours ahead; keep it covered in the refrigerator. Mix the dip up to 12 hours ahead for best flavor; garnish with oil and rose petals right before serving.
🍽️ Pairs Well With
- Serve with koobideh or joojeh kebab
- chelow (Persian rice)
- lavash or sangak
- fresh sabzi khordan (herb platter)
- torshi
- and sliced cucumbers or radishes.
Regional Variations
- Tehran (restaurant style)Often made with very thick, strained yogurt and served in a shallow plate with a visible drizzle of olive oil or melted butter, plus dried mint on top for a clean, elegant presentation.
- Kermanshah & western IranMusir is used more generously and sometimes paired with richer dairy (locally made yogurt or a touch of ghee). The flavor is more aromatic and pronounced, reflecting the region’s strong tradition of wild alliums and dairy.
Ingredients
- 500 gGreek yogurt (plain, full-fat for best texture)
- 20 gDried musir (wild Persian shallot) (sliced or flakes)
- 240 gWater (for soaking musir (about 1 cup))
- 3 gFine sea salt (about 1/2 tsp, adjust to taste)
- 1 tspDried mint (Persian dried mint preferred)
- 0.5 tspBlack pepper (freshly ground)
- 1 tbspExtra-virgin olive oil (optional, for a glossy finish)
- 1 tspDried rose petals (optional garnish, food-grade)
🔄 Substitutions
- Dried musir (wild Persian shallot)→ Fresh shallot, finely grated
- Greek yogurt→ Plain whole-milk yogurt + strained
- Extra-virgin olive oil→ Melted ghee (roghan) or melted butter
Instructions
- 1
Place the dried musir in a small bowl and add 240 g water. Let it soak at cool room temperature for 60 minutes, stirring once halfway through so the slices hydrate evenly. This step softens musir, reduces harshness, and helps it blend smoothly into the yogurt without a chewy bite.
- 2
Drain the musir in a fine-mesh sieve, then press firmly with the back of a spoon for 30–45 seconds to remove excess water. For a finer texture, chop the rehydrated musir for 30 seconds on a cutting board. Removing extra moisture keeps the dip thick and prevents it from turning watery.
- 3
In a mixing bowl, whisk 500 g Greek yogurt for 20–30 seconds until smooth and creamy. Add the drained musir, 3 g fine sea salt, 1 tsp dried mint, and 1/2 tsp black pepper. Stir thoroughly for 45–60 seconds, scraping the bowl, until the musir is evenly distributed and the seasoning is uniform.
- 4
Cover the bowl and refrigerate for at least 15 minutes (or up to 12 hours) to let the musir perfume the yogurt and the flavors round out. Before serving, stir again for 10 seconds. Spoon into a shallow dish; if using, drizzle 1 tbsp olive oil and sprinkle 1 tsp rose petals on top.
🪪 Recipe Passport
Cultural Background
Mast-o Musir is one of Iran’s most beloved yogurt sides, commonly served in restaurants and at home alongside kebab and rice. Using musir—an aromatic wild allium associated with western Iran—gives this simple dip a distinctive Persian character beyond ordinary yogurt and onion.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Ash-e Torsh (آش ترش) — Sour Herb and Legume Soup
Persian · Soups · 145 min
Ash-e Sak (آش ساک) — Golestani Spinach, Legume, and Meatball Soup
Persian · Soups · 175 min
Persian Kachi (کاچی) — Saffron Rosewater Pudding
Persian · Desserts · 45 min
Callaloo (Callaloo) — Trinidadian Coconut Greens with Crab
Trinidadian · Side Dishes · 75 min
Thoran (തോരൻ) — Kerala Coconut Vegetable Stir-Fry
Indian · Side Dishes · 35 min
Urfa Kebab (اورفا کباب) — Mild Turkish minced skewer with sumac onions
Turkish · Kebabs · 37 min
Stuffed Zucchini (Kabak Dolması) — Hollowed zucchini filled with spiced minced meat and rice
Turkish · Main Courses · 90 min
Arishta (Արիշտա) — Armenian Homemade Noodle Soup
Armenian · Soups · 115 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.