Maast-o-Khiar
This is a Persian side dish. It's one of my favorites! Nothing goes better with chicken kabob and rice than this.
This is a Persian side dish. It's one of my favorites! Nothing goes better with chicken kabob and rice than this.
- Carbohydrate 13.7086243030548 g
- Cholesterol 2.45 mg
- Fat 0.377299917245289 g
- Fiber 1.04494886534986 g
- Protein 7.83063420294147 g
- Saturated Fat 0.190490236062364 g
- Serving Size 1 1 Serving (206g)
- Sodium 97.8114930311822 mg
- Sugar 12.663675437705 g
- Trans Fat 0.0463097251735867 g
- Calories 86 calories
Step-by-step
- Cut up the cucumber into small cubes
- Dice the green onion
- Add yogurt
- season with salt & pepper to taste
- You can add mint, but I don't always
Cucumbers anchor this dish, dictating its final water content and structural integrity. Salt draws out excess cellular moisture before the cucumber meets the dairy. Toss the diced green produce with salt in a colander and let it sit for twenty minutes. Pat the pieces completely dry with paper towels to prevent the yogurt from turning watery. Persian cucumbers work best because their thin skins and dense seed cavities require no peeling.
Texture and Straining Techniques
Yogurt selection alters the final density significantly. Standard plain yogurt contains high whey volumes. Drain standard yogurt through cheesecloth for thirty minutes if a thicker consistency is desired. Fat-free varieties separate quickly under heavy agitation. Stir gently to preserve the suspension. Fold the diced herbs in last to maintain bright green contrast against the white base.
Storage and Service Parameters
Acid and alliums continue to interact over storage duration. Consume the mixture within twenty-four hours for optimal texture. Keep the bowl sealed at four degrees Celsius in the refrigeration unit. Serve chilled alongside grilled proteins. Judge freshness by checking for excessive liquid pooling on the surface before plating.
