In Iran, savory yogurt is at every table and every gathering. Yogurt (maast) with Leopoldia bulbs (moosir) is given to finicky kids and homesick adults alike. It soothes upset tummies and lonely hearts. If I were to introduce you to maast-o-moosir for the first time, I would dollop it on a plate of rice with a few cracks of fresh pepper.
The most common way you will see maast-o-moosir is in a large bowl served as part of a meal. My family goes through at least a gallon of it a week. The simplest way to have maast-o-moosir is with Persian rice. I’ve even adopted it as a staple in my American diet with pizza (in place of ranch), drizzled over an omelet, as a salad dressing, or as a dip with crudités. One of my personal favorite comfort foods, and a common Iranian snack, is potato chips doused with maast-o-moosir.
Whether to use strained or unstrained yogurt here depends entirely on how you enjoy eating it, what you are eating it with, and, most importantly, what sort of mood you are in.
Try to make maast-o-moosir at least a day in advance to allow the flavors to meld. Over time, both the salt and the moosir really announce themselves.
This recipe was excerpted from 'Yogurt & Whey' by Homa Dashtaki. Buy the full book on Amazon.
What you’ll need
Sliced Dried Moosir
$9 At Amazon
Recipe information
Yield
Makes 1 quart
Ingredients
Preparation
Step 1
Put the moosir in a small dish and cover with warm water. Let soak for at least 4 hours, until plump and pliable. Drain off and discard the water. Finely mince the moosir.
Step 2
Put the yogurt in a medium bowl and stir in the salt. Taste and add more salt if you like. You are aiming for a dip or sauce that packs a punch as it will brighten whatever it accompanies. When you’re satisfied with the saltiness, add the chopped moosir. Cover and refrigerate for at least 24 hours to intensify the flavors before serving. Store in an airtight container in the refrigerator for up to 1 month.
Recipe notes
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