A relative of the garlic but milder and a ittle sweeter, moosir makes for an extraordinary and delicious dip. Perfect for dipping flatbread, crackers or crisps.
What is Maast O’ Moosir?
Maast O’Moosir is a yoghurt dip commonly served as an appetizer or accompaniment in Persian cuisine. You may have eaten this dip at a Persian restaurant as it is usually offered as part of our mezze-style appetiser platters.
Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic. It has a flavour profile similar to garlic but slightly sweeter and softer in its spiciness. They grow wild in the foothills of the Zagros Mountains. Moosir have to be found and dug out of the earth – a similar process to truffles. It adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. It is available in its dried form and needs to be rehydrated by soaking in water overnight.
How to Serve this Dip?
Serve this dip alongside Persian main meals. It goes particularly well with kababs (Persian or other cuisines). Alternatively serve it as a dip with crudités, or crisps, or flatbread. I have served the one in the picture above with pitta chips (cooked by drizzling olive oil and toasting in a hot oven). We Iranians often just sit with a bowl of this dip and crisps, happily dunking away and it is loved by the young and the wise in our families.
If you are going to make this dip, remember that you will need to soak the moosir over night and also to leave the dip, once made, for no less than an hour for the flavours to fully infuse and intensify.
Storing Maast O’Moosir
Store this dip in an airtight container and in the fridge up to 5 days.
Other Great Dip Recipes
- Beetroot Hummus with Feta and Anything-Green Topper
- Havuç Tarator (Turkish Carrot, Walnut & Yoghurt Dip)
- Mirza Ghasemi (Persian Smoked Aubergine Dip)
- Kashke Bademjan (Persian Aubergine Dip with Kashk)
- 8 heaped tbsp Greek yoghurt (preferably 5% fat)
- 8 discs dried moosir (rehydrated in water overnight)
- Salt and pepper (to taste) (pepper is optional)
- Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)
- Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
- Take a bowl, add yoghurt and the moosir. Stir, add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
- When you are ready to serve the Maast O'Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.