Musir is an Iranian variety of garlic with a more delicate flavor, somewhere between fresh shallots and common garlic, available in the West.

INGREDIENTS FOR PEOPLE 4

• 100 g of fresh musir or dried 50 g or 2 teaspoons of powder
• 500-600 g of whole yoghurt
• Salt and pepper to taste

PREPARATION

Put the fresh musir to soak in cold water for a few hours. Drain it and dry it completely from the water. Peel it and finely chop it in the mixer. If you have dried musir, place it in a pot and cover it with enough water to cover it entirely. Bring to a boil over high heat, then lower to low and simmer for at least 25 'until it becomes tender. Drain it well, squeeze it and once finely chopped you can use it as if it were fresh. If the musir is powdered, gradually add it to the yogurt in the amount that best suits your taste. Not having Iranian musir, you can use 2 cloves of well-crushed garlic and a fresh shallot previously soaked in water for at least 2 hours. Add the musir or the garlic and the shallot to the yogurt, salt and pepper to your taste and let it rest in the refrigerator for a couple of hours so that the flavors blend completely.