موسیر Moosir (Persian shallots) is a native plant that grows naturally across the Zagros mountains in Iran. Moosir (Allium stipitatum) is a white-skinned oval bulb that after harvest is peeled, thinly sliced, and dried. Outside of Iran, it's one of those hard-to-find ingredients. You may be able to buy the dried moosir from Persian/middle eastern markets or online. Moosir is mainly mixed with yogurt and served as a delicious appetizer/side dish. It's also used in torshi makhloot (pickled vegetables). Moosir has a hint of garlic flavor but it's not as sharp and it's not anything like the shallots.
This traditional and healthy combination of thick and creamy yogurt and the finely chopped zingy moosir is popular in the summer and refreshing all year round. Mast-o-moosir is traditionally served as a side dish or snack for a get-together.
- 3 cups thick yogurt (preferably whole milk)
- 1 cup dried moosir, rinse well, soak in water 5-6 hours, changing the water a few times, drain and chop finely
- Salt and black pepper to taste
- Garnish: dried rose petals, dried mint
- In a large bowl, mix 3 cups plain thick yogurt with finely chopped moosir, season with salt and pepper.
- Cover and refrigerate for a couple of hours.
- Garnish with dried rose petals or dried mint
Serve with potato chips, pita chips, or fresh vegetables such as cucumber, celery, carrots, broccoli, and radishes. Or serve as a side dish.
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