If you’re using fresh solo garlic, peel and finely chop it.
If you’re using dried solo garlic, you should rehydrate it first. Soak it in water for about 5 hours or overnight. Make sure to change the water a few times. The rehydrated dried solo garlic should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.
Combine the yoghurt and finely chopped solo garlic. Season it with salt to your liking. Taste the Mast-e Mosir and add more solo garlic, if you like.
If you want, you can sprinkle it with black pepper. Serve your Mast Mosir with your favourite crackers or crisps (I’m talking about chips, American friends) or serve it as a side dish with a delicious Persian stew. Enjoy!