Maast o Moosir
Yoghurt dip with Persian shallot
- 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 the yoghurt and the moosir. Stir and 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.