Yogurt and Persian Shallot Dip (Mast-o Musir)
['1 ½ cups dried musir (Persian shallots, see note)', '4 cups (960g) plain yogurt', '1 teaspoon sea salt', '½ teaspoon freshly ground black pepper', '1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint', '1 teaspoon crushed dried rose petals (see note)', '1 tablespoon fresh mint leaves']
Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
Add the garnish if you like and serve as an appetizer or an accompaniment.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.