Step 1

If you’re using fresh solo garlic, peel and finely chop it.

Step 2

If you’re using dried solo garlic, you should rehydrate it first. Soak it in water for about 5 hours or overnight. Make sure to change the water a few times. The rehydrated dried solo garlic should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.

Step 3

Combine the yoghurt and finely chopped solo garlic. Season it with salt to your liking. Taste the Mast-e Mosir and add more solo garlic, if you like.

Step 4

If you want, you can sprinkle it with black pepper. Serve your Mast Mosir with your favourite crackers or crisps (I’m talking about chips, American friends) or serve it as a side dish with a delicious Persian stew. Enjoy!