Method
- Drain the yogurt in cheesecloth for 30 minutes if you want a thicker consistency. (For everyday version, skip the draining.)
- Grate the cucumbers on the coarse side of a grater. Squeeze hard between your hands or in a clean cloth to remove excess water — wet cucumber dilutes the dish.
- In a wide bowl, combine the drained yogurt with grated cucumber, minced garlic, dried mint, salt and pepper. Mix thoroughly.
- Stir in fresh dill and (if using) chopped walnuts. The walnuts are optional but add textural contrast.
- Refrigerate at least 30 minutes — the flavours integrate and the dish chills.
- To serve: spoon into a wide shallow bowl. Drizzle with olive oil. Garnish with fresh mint leaves. Serve with bread (naan), as a side at meals, or as a starter for hot summer days.
Common questions
Can Maast-o-Khiar be made ahead?
Maast-o-Khiar is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is Maast-o-Khiar spicy?
Maast-o-Khiar as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Maast-o-Khiar vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Maast-o-Khiar to make at home?
Maast-o-Khiar is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can Maast-o-Khiar be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Maast-o-khiar is the Afghan cucumber yogurt — the dish is universal across Persian-influenced cuisines (Greek tzatziki, Indian raita, Lebanese laban-bi-khiar are cousins). The Afghan version distinguishes itself with the dried mint (ubiquitous Afghan signature) and the optional walnut addition. The dish is cooling, refreshing, and universal at Afghan family meals. The dish is also vegetarian-friendly and makes a healthy snack on its own with bread.
