Persian Shallot Yogurt Dip (Mast-o Musir)

Instructions

1. 1

   Place the dried shallots in a bowl, cover with warm water, and soak for 2 hours until soft. If using fresh shallots and garlic instead, skip soaking. Measure the yogurt, chop the walnuts finely, and clear a clean prep bowl.

2. 2

   Drain the rehydrated shallots thoroughly and squeeze out excess water with your hands. Chop them very finely so they distribute evenly throughout the thick yogurt mixture without overpowering big bites.

3. 3

   In a medium mixing bowl, add the strained Greek yogurt, salt, and freshly ground black pepper. Whisk with a whisk for about 1 minute until smooth, creamy, and completely lump-free.

4. 4

   Stir the finely chopped shallots, dried mint, and most of the chopped walnuts into the seasoned yogurt bowl. Use a silicone spatula to fold everything together until uniform. Taste and adjust salt if needed.

5. 5

   Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling allows the dried mint to bloom and the wild shallot flavor to infuse deeply into the thick yogurt base.

6. 6

   Transfer the chilled yogurt dip to a shallow serving bowl. Drizzle extra virgin olive oil over the top, then garnish with the reserved walnuts and a pinch of dried mint. Serve cold alongside warm flatbread or raw vegetables.