Yogurt and Persian Shallot Dip (Mast-o Musir)

Directions

1. 1.

   Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.

2. 2.

   In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.

3. 3.

   Add the garnish if you like and serve as an appetizer or an accompaniment.