موسیر Moosir (Allium stipitatum) is a native plant that grows wild across Iran's Zagros Mountains. Its white oval bulbs are harvested, peeled, thinly sliced, and dried. Outside of Iran, moosir can be difficult to find, though dried moosir is available in Persian or Middle Eastern markets and online.
This traditional and refreshing dish combines yogurt with chopped moosir. It's also used in torshi makhloot (mixed vegetable pickles). With a subtle garlic-like flavor that is milder than garlic itself, moosir brings a distinctive taste to Persian cuisine.
Mast-O-Moosir (Yogurt with Persian Shallots)
Ingredients
Serves 4-6
-3 cups thick yogurt (preferably whole milk)
-1 cup dried moosir, rinsed well, soaked in water 5-6 hours (changing the water a few times), drained and finely chopped
-Salt and black pepper to taste
-Garnish: dried rose petals, dried mint
Method
- In a large bowl, combine the yogurt and finely chopped moosir, season with salt and pepper.
- Cover and refrigerate for 2 hours.
- Garnish with dried rose petals and dried mint.
Serve with potato chips, pita chips, or a platter of fresh vegetables such as cucumber, celery, carrots, broccoli, and radishes. It also makes a delicious side dish.
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