Yoghurt with shallots (Mast-o-musir)

Yoghurt side dishes are common in Persian culture. They are the perfect accompaniment for grilled meats and rice dishes. The diversity of yoghurt side dishes is tremendous, and each one pairs beautifully with a main course.

This is a version I have enjoyed in a small restaurant in San Francisco. More commonly, this dish is made with shallots, but here, the chef has elevated the flavour profile by charring the shallots for a caramelized and burnt profile. Although very simple, this dish elevates the dishes it is served with and is a lovely accompaniment for the meat-heavy rice pilafs that are so common.

This was one of my first cookbooks and one that took me to the world of Persian cooking. Najmieh is considered one of the masters of Persian cooking and Iranian ceremony. She has published several cookbooks, and this one, her first, is hailed as the definitive guide to Persian food. She has won numerous awards for her books and work. This book is phenomenal; every recipe I have cooked from it is amazing. This book belongs on everyone's bookshelf, but as a guide to the culture and for the recipes.

For more recipes from this cookbook, click here. 

Ingredients:

20-25 shallots, tops and bottoms removed

1/4 cup water

1 cup Greek yoghurt

Salt, to taste

A few drops of lime juice

1/2 teaspoon pepper

Add the shallots to a dry frying pan and roast over high heat until well charred. The outer skin will burn and turn black. Add the water, cover, and cook for 2 minutes. Remove from the heat and drain.

Remove the charred skins, keeping the inner soft flesh. Save 2 shallots for garnish. Add the shallots to a blender with 3 tablespoons of yoghurt, salt, lime juice, and pepper. Blend until very smooth. Mix in with the rest of the yoghurt. Store in the fridge.

Spoon the yoghurt into a bowl and top with the shallot. Serve at room temperature.