A man in civilian clothes looks at another man wearing an army uniform and resting a rifle in his arm. | "When Lambs Become Lions"

Link Voices

Start watching

Foreign Correspondent

Start watching
A man looks out to a vast landscape of mountains and water. | From "Embrace of the Serpent" / Kino Lorber


Start watching

Earth Focus

Start watching
Rahaf Al Qunun | "Four Corners" episode "Escape from Saudi"
New episodes Sundays, 9 p.m. ET/PT

Four Corners

Start watching

America ReFramed

Start watching

Tending Nature

Start watching
Heart Donate Icon
Support the world of Link TV with a donation today.
Sustaining Gifts Icon Card
Consider giving on a monthly basis to help continue to support us in our mission.
Planned Giving Icon
There are many ways to include Link TV in your plans for the future.

The Poetry of Mast`o Musir

Mast`o Musir Yogurt Dip

Mast`o Musir, in Farsi, translates to “yogurt with a hair of garlic.” Quite poetic, right? Most Iranian literature and art is poetry — always a story to be told. The same goes for Iranian food. Mast`o Musir is one of my most craved dips, which I grew up eating with potato chips. I add cucumber because I love the refreshing crunch, but you can do without if you prefer.

This dip is the perfect accompaniment to roasted lamb and goat, rice and vegetables — or my favorite: potato chips.


14 ounces labneh (I use homemade, but you can use any store-bought brands. Those with higher fat content will have more flavor.)
7 ounces bakhtiari yogurt
2 to 3 Persian cucumbers, grated and strained through cheese cloth
2 ounces musir (There is a misconception that shallots sold in markets are raw musir, but this is not correct. Shallots sold in markets are a form of onion. Musir, or Persian shallots (allium stipitatum), taste like mild garlic and have a pungent smell, but do not leave your breath smelling so garlicky.)
Moroccan olive oil, to taste
Salt and pepper, to taste


1. Soak the musir in water for at least three days in refrigerator. This helps the garlic to re-absorb liquid.

2. Once you are ready to make the dip, use a large grater to grate the Persian cucumbers into a fine cloth, and squeeze out all liquid. Set aside.

3. Strain the liquid from the soaking musir, finely chop the musir with a sharp knife or in a food processor until medium fine, keeping some texture (I prefer to use a knife, this way I can control the size of the chopped musir and also enjoy the smell of the sweet garlic). Once chopped, set aside.

4. Combine labneh and bakhtiari yogurt in a bowl. It is not traditional to use two yogurts in Mast`o Musir, but I enjoy the high acidity in the bakhtiari yogurt, which cuts the thick creaminess of labneh.

5. Add the grated cucumber, chopped musir, a few swirls of olive oil, generous pinches of salt, and fresh-cracked pepper. Stir with a spatula until well incorporated.

6. Store in refrigerator until ready to consume. I prefer to allow the flavors to marry for several hours before serving.

7. When ready to serve, pour into a shallow bowl. Use the back of a spoon to create a crater; cover generously with your favorite olive oil, and enjoy.

Mast ò Musir.jpg
Photo: Courtesy of Katrina Frederick