What could be better than a refreshing Persian dip to serve alongside your BBQ favorites? Let me introduce you to my creamy Mast-o Musir – Persian Shallot Yoghurt Dip. If you love tzatziki or garlic dips but hate that strong garlic breath afterwards, Mast-o Musir will be your new best friend. It’s mild, nutty, delicately garlicky, and beautifully aromatic – without overpowering your palate.

In Iran, this dip is traditionally served with kabab fresh from the grill, but honestly, I could happily enjoy it with just warm Nan-e Barbari, Persian flatbread.

Watch my preparation video on Instagram

WHAT IS MUSIR – PERSIAN SHALLOT?

Musir is the Persian name for Allium stipitatum, a type of shallot that grows mainly in Iran and its neighboring regions. You’ll find it thriving high up in the Zagros Mountains at altitudes of 6,000–8,000 feet (1800–2500 m). Unlike common garlic, which prefers warmer climates, Musir loves the cold mountain air.

The bulbs look a little like small onions but usually have just two cloves (compared to the 10 or more cloves of regular garlic). After harvesting, the cloves are sliced and air-dried. You’ll find them sold in Persian markets either as crispy chips or in powdered form.

• Powdered Musir → Perfect for seasoning sauces and stews with a garlicky note.
• Dried Musir chips → The most popular way to make Mast-o Musir, after rehydrating them in water.
• Pickled Musir → In Iran, it’s also prepared as part of “Torshi,” the famous Persian mixed pickles.

PREPARING PERSIAN SHALLOT – MUSIR

Before using Musir in cooking, it needs a little love. The dried chips are soaked in water for at least 24 hours, often longer. This rehydration process brings them back to life, making them soft, plump, and flavorful.

Some families in Iran even boil Musir after soaking to mellow the taste further. I like to simply soak overnight, rinse well, and finely chop before adding to yogurt.

WHERE TO BUY MUSIR

If you’re in the US or UK, finding Musir might take a little searching – but it’s worth it! Check your local Persian or Middle Eastern grocery stores, or look for online shops specializing in Iranian ingredients. In Germany, I usually buy mine at Prime Bazar in Darmstadt, a lovely little Persian food shop and travel agency.

If you don’t have access to Musir, you can substitute with a mix of mild shallots and a touch of garlic – but nothing truly replaces the unique flavor of the real thing.

WHY YOU’LL LOVE MAST-O MUSIR

Mast-o Musir is more than just a dip – it’s a taste of Persian hospitality. It’s cooling, creamy, and subtly garlicky without being overpowering. Perfect for summer gatherings, BBQ parties, or just as a healthy snack with bread.

Next time you’re planning a cookout or looking for something unique to bring to a potluck, surprise your guests with this Persian gem. They’ll love the story, the flavors, and the fact that they can enjoy it guilt-free without garlic breath!

HEALTH BENEFITS OF MUSIR

Persian traditional medicine (Tebe Sonati) has long praised Musir for its healing properties. Modern nutrition backs many of these claims, too. Here are some of the highlights:

• Digestive health → Soothes the stomach and promotes digestion.
• Cold & flu remedy → Helps with cough, fever, and respiratory issues.
• Anti-inflammatory → Thanks to its allicin content, Musir has natural antibiotic and anti-inflammatory effects.
• Stress relief → Known to calm the nerves and balance mood.
• Rich in nutrients → Packed with iron, magnesium, potassium, copper, and healthy Omega-3 & Omega-6 fatty acids.
• Blood sugar balance → Can help regulate glucose levels in diabetes.
• Joint & skin health → Used traditionally for arthritis, psoriasis, and even hemorrhoids.

It’s no wonder Musir is considered both food and medicine in Persian culture.

INGRIDIENTS MAST-O MUSIR

3 tbsp dried Musir (Persian wild garlic), soaked overnight

2 cups (500 g) Greek yogurt

1 tsp salt

½ tsp black pepper

INSTRUCTIONS MAST-O MUSIR

Soak the dried Musir in water for at least 24 hours. Drain and rinse.

Finely chop the Musir and stir into the yogurt.

Add salt and pepper, adjusting to taste.

Chill in the fridge for at least 1 hour before serving – the longer it rests, the deeper the flavor.

SERVING SUGGESTIONS

• With freshly grilled kebabs (lamb, chicken, or beef )
• As a cooling dip for vegetables or chips
• Spread onto Persian bread like Nan-e Barbari
• A refreshing side dish for rice dishes and stews

Have you ever tried Musir before? Let me know in the comments how you’d enjoy Mast-o Musir – with grilled kebabs, fresh bread, or as a party dip!

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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