Iranian-American chef, Ariana Bundy, shares her mother's recipe for Mast-o-khiar - a yoghurt and cucumber dip
Mast-O-Khiar by Ariana Bundy
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Mast-O-Khiar by Ariana Bundy
March 13, 2019
Preparation Time 10-15 minutes
Serves 4

PHOTO BY Aasiya Jagadeesh
RECIPE BY Ariana Bundy


1 large cucumber, semi peeled, seeded and diced
1.5 cups low-fat Greek yoghurt or crème fraîche
¾ cup full-fat natural yoghurt
¾ cup soured cream
½ cup raisins
4 tbsp roasted walnuts, chopped
1 tbsp spinneysFOOD Fresh Mint, chopped
½ tsp dried mint
3 tarragon sprigs, finely chopped
2 spring onions, finely chopped
1 tsp spinneysFOOD Salt
spinneysFOOD Black Pepper, to taste
1 tsp dried rose petals, to decorate (optional)


  • 1

    Mix all the ingredients except the rose petals together in a large bowl. If preparing in advance, add the cucumbers at the last minute so that they stay crunchy and don’t give out too much juice. You can also slice the cucumber first, sprinkle with salt, leave for an hour in a colander, run under the tap to remove the excess salt, dry the slices and then dice them. They’ll be extra crunchy and will not go limp the next day in case you have any soup left over

  • 2

    Sprinkle the soup with rose petals and serve in individual bowls


On a hot day, add a few ice cubes!


Known as koreshteh karafs, this Iranian spring stew by Ariana Bundy is a true taste sensation