Mast o Laban

Ingredients

• 400 gthick yogurt
• 2 tbspdried mint
• 1 clovegarlic
• 2 tbspwalnuts — chopped
• to tastefine sea salt

Method

1. Begin by placing 400 g of thick yogurt into a mixing bowl. Use a wooden spoon or a whisk to stir the yogurt until it becomes smooth and creamy. This will ensure that the texture of the Mast o Laban is consistent and free of lumps.
2. Add 2 tablespoons of dried mint to the yogurt. Crush the mint gently with your fingers as you sprinkle it in, releasing its aroma and flavor. Stir the mint into the yogurt until it is evenly distributed, giving the yogurt a fresh, herbal scent.
3. Peel and finely mince 1 clove of garlic. Add the garlic to the yogurt mixture, stirring well to incorporate. The garlic should be evenly mixed throughout, providing a subtle pungency that complements the mint.
4. Chop 2 tablespoons of walnuts into small pieces, aiming for a coarse texture that will add a pleasant crunch. Stir the walnuts into the yogurt mixture, ensuring they are evenly dispersed to provide texture in every bite.
5. Slowly drizzle in a small amount of olive oil, about 1 to 2 teaspoons, while continuously stirring the yogurt. This will add a rich, smooth mouthfeel to the dish. Be careful not to add too much oil, as it should enhance rather than overpower the yogurt.
6. Season the mixture with fine sea salt to taste. Begin with a small pinch, mix well, and taste the yogurt on a piece of bread. Adjust the salt gradually, tasting as you go, until the flavors are balanced and to your liking.
7. Allow the Mast o Laban to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dish cool, as a refreshing side that complements a variety of Persian meals.