As a child I remember that my mom always made her own yoghurt. This was a tradition that was passed on from one generation to another. If there were any certainties in life, you knew that you would always find yoghurt in the fridge. Yoghurt is such a simple yet important staple ingredient. We would make doogh, a yoghurt based drink in the hot summers to cool us down. We would make mast-o-khiar in s a complement to a variety of different rice dishes, or would even bake with it and make some of the most delicious and moist cakes.

My recipe is an adaption of the traditional mast-o-khiar and I have given it extra sweetness and crunch my adding some cranberries and pecans to the mix. I love making this when I make Iranian food and it is my favourite side dish with lamb shanks served on a bed of broad bean and dill rice.


Mast-0-Khiar (Mint Yoghurt with Cranberries, Cucumbers and Pecans)

June 5, 2016

  • Prep Time: 5 mins
  • Yields: 8


4 cups yoghurt

4 cucumbers, finely chopped into small cubes

¼ cup pecans, chopped

¼ cup dried cranberry

4 tsp. dried mint

4 tsp. salt


1In a small bowl combines yoghurt, cucumber, pecans, dried cranberries, dried mint and salt.

2 replies
  1. siham azar
    siham azar says:

    I love your presentation & the new additions to the dish. I also like what you wrote( about) yourself. God bless you wishing you all the best. I love cooking & always try new things & fancy any daring recipes & decorationsSiham Azar

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