Cooking Persian Food: Yogurt and Cucumber Soup (Mast-o-Khiar)

This refreshing soup from Nesta Ramazani is also quick and easy to prepare.


| October/November 1999


Serves 6

This refreshing soup from Nesta Ramazani, author of Persian Cooking (Ibex, 1997), is also quick and easy to prepare.

• 2 cups packed mint leaves
• 1 pound seedless cucumbers, peeled and chopped
• 1/2 small white onion, chopped
• 1/2 cup walnuts
• 3 cups plain yogurt
• About 2 cups water
• Salt and freshly ground pepper
• 1/4 cup currants or raisins, optional

1. Pulse the mint, cucumber, onion, and walnuts in a food processor until they are finely chopped or chop them with a mezzaluna or chef’s knife. Transfer these ingredients to a large bowl. Stir in the yogurt; stir in enough water to make a medium-thin soup. Season with salt and pepper.



2. Chill the soup for at least an hour ­before serving. Adjust the seasoning. Garnish the soup with currants or raisins.






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