Mast-o-Khiar (Persian Yogurt Cucumber Salad with Walnuts)

Cool, thick Greek yogurt folded with crisp diced cucumber, lots of fresh dill, dried mint and toasted walnuts, the way it's eaten across Iran.

lunch · 1 serving · per serving: 112 cal, 7 g protein, 6 g carbs, 8 g fat

Ingredients

• 3 tbsp plain lowfat Greek yogurt, cold
• ½ cup cucumber, with peel, finely diced
• 2 tbsp fresh dill, finely chopped
• 1 ½ tbsp walnuts, roughly chopped

Steps

1. Toast 1 ½ tbsp walnuts in a dry 8-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Tip them onto a plate to cool.
2. Toss ½ cup cucumber with the salt in a small strainer and let it drain for 10 minutes, then pat dry with a paper towel.
3. In a bowl, stir 3 tbsp yogurt with the garlic, lemon zest, black pepper and most of the dried mint until smooth.
4. Fold in the drained cucumber, 1 ½ tbsp dill and 1 ⅛ tbsp toasted walnuts.
5. Chill for 15 minutes so the flavors come together.
6. To serve, top with the remaining dill and walnuts, then crumble the last of the dried mint between your fingers over the top.

Shared by Matthew on 2026-10-21