I think of Persian shallots like truffles—they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. Their flavor is like a cross between elephant garlic and regular shallots. This lovely, simple dish is great to have in your fridge at all times (it will keep, covered, in the fridge, for a week). It goes to perfection with eggs and every kind of kabab, adding a wonderful and distinctive flavor to any dish it accompanies.
Recipe information
Total Time
3 hours (includes soaking)
Yield
6 servings
Ingredients
Garnish:
Preparation
Step 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.
Step 2
In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
Step 3
Add the garnish if you like and serve as an appetizer or an accompaniment.
Recipe notes
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