Persian · appetizer
Mast Khiar (Yogurt and Cucumber Dip)
Mast Khiar (Yogurt and Cucumber Dip) reads nutty 5.5, herbaceous 4.7 and richness 4.3 on Palate's 0–10 flavor X-ray — a Persian appetizer, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 2.4 / 10
- Sour & Bright — 3.5 / 10
- Bitter & Earthy — 3.8 / 10
- Rich & Fat — 6.8 / 10
- Aromatic & Spice — 5.2 / 10
The measured notes (of 18)
Nutty 5.5 · Herbaceous 4.7 · Richness 4.3 · Allium 3.9 · Earthy 3.5 · Funk & Ferment 3.3 · Sourness 3.3 · Salinity 3.3 · Sweetness 2.3 · Bitterness 2.1 · Umami 2.0 · Floral 1.5 · Warm Spice 0.9
What's in it (7)
- 2 cups thick strained yogurt
- 2 cucumbers (grated
- 1 tbsp dried mint
- 1 tbsp dried rose petals (optional)
- 1 clove garlic (optional)
- salt to taste
- 1/4 cup walnuts (optional)
Time & effort: about 1 hr 15 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 71.4 kcal, 3.4 g protein, 4.2 g fat, 6 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Squeeze excess liquid from grated cucumber and fold into thick yogurt.
- Season with salt, dried mint, and optional garlic or crushed walnuts.
- Chill before serving, garnished with dried rose petals and a pinch of dried mint.
Dishes with a similar flavor shape
- Tarator (Chilled Cucumber, Yogurt and Walnut Soup) — Bulgarian
- Bean Soup (Lobio) — Georgian
- Creamy Baba Ganouj Soup — Turkish
- Sabzi Khordan (Fresh Herb Platter) — Persian
- Khatta Dhokla (Fermented Rice and Chana Dal Steamed Cake) — Indian · Gujarat
Keep reading: what nutty, herbaceous, richness mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.