Mast O Kadoo (Persian Yogurt Zucchini Dip)
A creamy refreshing Persian classic bread dipping sauce, this recipe is sure to please!
Servings: 6
Ingredients
- 1 Zucchini shredded
- 1 clove Garlic minced
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- ½ cup Fresh dill chopped
- 2 cups Greek yogurt
Instructions
- Shred the zucchini and place it in a cheesecloth to drain excess water.
- Squeeze out the excess juice from the zucchini.
- Mix the zucchini with garlic, salt, black pepper, fresh dill and yogurt
- Taste and add more salt if needed.
- Chill in the fridge and serve with warm bread.
Video
Notes
Maximize Flavor with Garlic: Allow the minced garlic to sit for 10 minutes before mixing it into the dip. This enhances its flavor and brings out its beneficial properties.
Choose the Right Yogurt: Greek yogurt is preferred for its thick, creamy texture. Ensure the yogurt is plain and unsweetened to maintain the savory profile of the dip.
Zucchini Preparation: If you prefer a chunkier dip, coarsely grate the zucchini. For a smoother texture, finely grate it. Always squeeze out as much moisture as possible for the creamiest consistency.
Balance the Flavors: Taste the dip before chilling and adjust the salt and pepper as needed. The flavors will meld and become more pronounced after chilling, so slight under-seasoning is better initially.
Chill for Best Results: Let the dip chill for at least 30 minutes, but overnight is even better. This allows the flavors to fully develop and intensify.
Consistency Adjustments: If the dip is too thick, you can thin it out with a small amount of cold water or additional yogurt until you achieve the desired consistency.
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 417mg | Potassium: 211mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 0.4mg