Mast-o Moosir (ماست موسیر) is one of my absolute favorite dips of all time!
Back home I wouldn't host a party without having this dip on my table!
Mast-o Moosir is supper creamy, reach and tasty yet so simple! It’s pairs beautifully with chips or as a side dish to any kebab.
Moosir or Persian Shalot grow in the foothills of Zagros mountains. It’s very uniq in taste and unlike its name, taste and look totally different than regular shallot.
Moosir is usually sold in dried form and all you have to do is to rehydrate it. Where you can find it? Well, good news is it's available in almost every Iranian supermarket! Just cover few pieces with water and let it sit at least 5 hours (preferably over night) and they get soft again.
Even though this dip is commonly just Yogurt, Moosir, salt and pepper, you can also add different ingredients to it as you like. For example fresh herbs such as mint and dill goes very well with it. You can also add dried rose petal to it or sprinkle some sumac on top of it. Also don't forget that the fattier and thicker the yogurt, the creamier, dreamier the dip will be!!
1 cup full fat yogurt
1/4 cup dried Moosir (Persian Shallot)
Salt and pepper to taste
For garnish (If you like):
Dried rose petal,
-Soak the Dried Moosir in water and let it sit for at list 5 hours ( preferably over night).
-Once they got soft, chopped them finely.
-Add it to the full fat yogurt and mix.
-Taste and season with salt and pepper.
-Garnish with fresh herbs, sumac and dried rose petal if desired.
-Serve it with chips or as a side dish to Kebab.
You can keep Maso-o Moosir in the fridge for up to 1 week in an airtight container.