Yogurt and Persian Shallot Dip (Mast-o Musir)

Ingredients

• 1 ½ cups dried musir (Persian shallots, see note)
• 4 cups (960g) plain yogurt
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint
• 1 teaspoon crushed dried rose petals (see note)
• 1 tablespoon fresh mint leaves

Directions

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. In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
3. Add the garnish if you like and serve as an appetizer or an accompaniment.