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Iranian Yogurt Dish

Iranian Yogurt Dish

  • Prep

    15 m
  • Ready In

    15 m


This yogurt dish is a fresh side dish for any Iranian entree.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet


  1. Whisk together the yogurt, sour cream, dill, and mint in a bowl until evenly blended. Stir in the cucumber, chopped walnuts, and 1/2 cup of raisins. Pour into a serving dish and garnish with the whole walnuts and remaining raisins.
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This recipe is really over powered by the dill but I added salt and pepper to taste and it made the dish a lot better.

Mrs. J.

Mrs. J.


I did not actually make this "Iranian Yogurt Dish" which I believe may possibly be a regional variation of "mast-o-khiar." I just wanted to comment that when I lived in Iran I could not find sour cream. No one there knew what it was. I do believe that I had something similar to this once, and that it was really delicious. For those who don't know, a yoghurt dish like this is typically served on top of steamed basmati rice along side of grilled kebabs, although this particular recipe is not common (at least not among the Iranians I have been living with for more than 25 years). Among the many Iranians I know, it is far more usual to make a yoghurt sauce with yogurt and wild garlic (mast-o-moosir), or yogurt, cucumbers, and mint (mast-o-khiar), or most commonly to serve plain yoghurt as an accompaniment to rice. Each person gets their own 3-ounce cup of yoghurt, and some people eat it directly out of the cup. Also, it is very usual for Iranians to cook with very large quantities of herbs, so you may need to adjust this recipe to your own taste. I would make this recipe variation without the sour cream if I were trying to impress Iranians because it is more special than the usual plain ordinary "mast-o-khiar" commonly served. Thank you ReneeVomero for sharing your recipe.




I found this dish confusing. The directions are fine, but the ingredients seem to be fighting each other. For my taste the raisin and walnut flavors are too sweet to work with the dill and cucumber. Then what does one do with it. Is it a sauce? A solo dish? A dipping sauce? I finally picked the raisins and nuts out and used the rest in mashed potatoes. That was quite good.

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