Mast Moosir is a creamy yoghurt dip with the nutty, mild taste of Persian shallots. It makes a perfect dip for crisps or crackers, but also tastes scrumptious on its own or as a side next to Persian main dishes.
Moosir is a Persian shallot. They look completely different than the shallots we are used to here in the UK and they only grow in Iran and other countries in that region. My sister collected some in the mountains recently and shared pictures with me. You can see them below.
The good news is though, that you can find dried moosir in Middle Eastern or Turkish supermarkets, as well as online. All you have to do is rehydrate it.
Ingredients for Mast Moosir
500g/1.1lbs Greek or Greek style yoghurt
30g/1oz dried moosir (Persian shallots)
Salt to taste
Black pepper to garnish (optional)
Time
Prep: 5 minutes
Soaking time (if using dried solo garlic): 5 h
Method of preparing Mast Moosir
If you’re lucky enough to have fresh moosir, peel and finely chop it.
If you’re using dried moosir, 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 moosir should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.
Combine the yoghurt and finely chopped moosir. Season it with salt to your liking. Taste the Mast-e Moosir and add more moosir, if you like.
If you want, you can sprinkle it with black pepper. Serve your Mast Moosir 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.
Mast-e Moosir – Persian Shallot Yoghurt Dip
Ingredients
- 500 g Greek or Greek style yoghurt (1.1lbs)
- 30 g dried moosir (Persian shallots) (1oz)
- salt to taste
- black pepper to garnish (optional)
Instructions
-
If you’re lucky enough to have fresh moosir, peel and finely chop it.
-
If you’re using dried moosir, 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 moosir should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.
-
Combine the yoghurt and finely chopped moosir. Season it with salt to your liking. Taste the Mast-e Moosir and add more Persian shallots, if you like.
-
If you want, you can sprinkle it with black pepper. Serve your Mast Moosir 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!
I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help.
I’d love to see your Mast-e Moosir! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.
Looking for more recipes? Here are my other Persian classics!
Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.
Thanks for stopping by!
