How to make Mast o Laban

Why cooks start here

Mast o Laban is cooked the way Persian yogurt side bowls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Mast o Laban, a quintessential element of Persian dining, finds its place at the table as a creamy yogurt dish. Traditionally prepared with meticulous care, this home-style version is crafted with a generous hand, ensuring the flavors are both bold and harmonious. It reflects the essence of a Persian meal, where sharing is as integral as the food itself. The dish unfolds with the tang of thick yogurt, enhanced by the earthy aroma of dried mint and a subtle touch of garlic. A sprinkle of walnuts adds texture and a gentle nuttiness, while fine sea salt binds the flavors together. Each bite offers a refreshing contrast, a perfect companion to the rich and savory notes of Persian cuisine.