Yogurt and Persian Shallot Dip (Mast-o Musir)

wednesday night persian wednesday nights in america middle eastern asian yogurt shallot dip condiment/spread soy free peanut free wheat/gluten-free tree nut free breakfast

Najmieh Batmanglij

6 servings

Source

Ingredients

1 ½ cups dried musir (Persian shallots, see note)

4 cups (960g) plain yogurt

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint

1 teaspoon crushed dried rose petals (see note)

1 tablespoon fresh mint leaves

Method

Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.

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

Add the garnish if you like and serve as an appetizer or an accompaniment.