Yogurt and Persian Shallot Dip (Mast-o Musir)

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.