Yogurt and Persian Shallot Dip (Mast-o Musir) | view more Recipe
'1 ½ cups dried musir (Persian shallots, see note)', '4 cups (960g) plain yogurt', '1 teaspoon sea salt', '½ teaspoon freshly ground black pepper', '1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint', '1 teaspoon crushed dried rose petals (see note)', '1 tablespoon fresh mint leaves'
Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely. In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well. Add the garnish if you like and serve as an appetizer or an accompaniment.