Iranian dried Persian shallot, known as moosir, is a traditional ingredient in Persian cooking. From the allium family, it offers a milder flavour than garlic, with a gently sweet and tangy profile that adds savoury depth without overpowering a dish.
Moosir is especially popular in mast-o-moosir, the classic yogurt and shallot dip, and can also be used in soups, stews, marinades and other savoury recipes after soaking.
Key Features
- Traditional Iranian dried moosir for Persian cooking
- Mild onion-garlic flavour with a slightly sweet, tangy note
- Sun-dried ingredient
- Commonly used in mast-o-moosir, dips, soups and stews
- Rehydrate before adding to cold or cooked dishes
Product Q&A
Question: What is moosir? It is a dried Persian shallot used as a flavouring ingredient in Iranian cuisine.
Question: How is it commonly used? After soaking until softened, it can be mixed into yogurt, dips, soups, stews and marinades.
Question: What does it taste like? Moosir has a milder taste than garlic, with savoury allium notes and a light sweet-tangy character.
Question: What is it best known for? It is widely used to make mast-o-moosir, a popular Persian yogurt dip.
Storage / Usage Instructions
Soak dried moosir in water for a few hours until softened before use. Slice or chop as needed and add to yogurt, salads or cooked dishes. Store in a cool, dry place away from direct sunlight.
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