As summer approaches, refreshing and light dishes become a staple in many cuisines. In Persian cuisine, cucumbers are a favorite ingredient that adds crunch, coolness, and flavor to various dishes. With their mild taste and high water content, Persian cucumbers are perfect for hot summer days. From salads and dips to sandwiches and drinks, the versatility of Persian cucumbers is unmatched.
In this article, we’ll explore 19 refreshing Persian cucumber recipes that will help you beat the heat and satisfy your cravings. Whether you’re a fan of classic dishes or looking for new ideas to add to your repertoire, these recipes are sure to impress. From the creamy Mast-o Khiar dip to the vibrant Salad-e Shirazi, each dish is a testament to the simplicity and elegance of Persian cuisine.
Stay tuned as we dive into the world of Persian cucumbers and discover the perfect ways to enjoy them this summer!
Persian Cucumber and Yogurt Dip (Mast-o Khiar)
This refreshing dip is a staple in Persian cuisine, perfect for hot summer days or as a accompaniment to your favorite grilled meats. The combination of tangy yogurt, crunchy cucumbers, and hint of garlic is sure to delight.
Ingredients:
– 1 large cucumber, peeled and grated
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1 tablespoon chopped fresh dill
– 2 tablespoons lemon juice
Instructions:
1. In a medium bowl, combine the grated cucumber, yogurt, garlic, salt, and dill.
2. Stir until well combined.
3. Squeeze in the lemon juice and mix again.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (including preparation)
Persian Cucumber and Tomato Salad (Salad-e Shirazi)
A refreshing and flavorful salad from Iran, this recipe is a staple of Persian cuisine. Its simplicity belies its depth of flavor, making it a perfect side dish or light meal.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 large tomato, diced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh parsley leaves
– 2 tablespoons white vinegar
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. In a large bowl, combine cucumber slices and tomato dice.
2. In a small bowl, whisk together vinegar and oil.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Stir in chopped herbs (mint and parsley).
5. Season with salt to taste.
6. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready to go straight away.
Persian Cucumber and Pomegranate Salad
This salad is a perfect blend of sweet and tangy, with the crunch of cucumbers and the burst of juicy pomegranate seeds. It’s an ideal side dish for any meal or a light lunch.
Ingredients:
– 4 Persian cucumbers (or regular cucumbers), sliced
– 1/2 cup pomegranate arils (seeds)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons plain Greek yogurt
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the sliced cucumbers and pomegranate arils.
2. In a small bowl, whisk together the yogurt, lemon juice, salt, and black pepper.
3. Pour the yogurt mixture over the cucumber mixture and toss gently to coat.
4. Sprinkle chopped fresh mint leaves on top and serve immediately.
Cooking Time: 5 minutes
Persian Cucumber and Mint Raita
This Persian-inspired raita is a perfect accompaniment to grilled meats, naan bread, or as a cooling side dish for hot summer days. The combination of tangy yogurt, crunchy cucumber, and fragrant mint will transport your taste buds to the bustling bazaars of Tehran.
Ingredients:
– 1 large cucumber, peeled and grated
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 teaspoon black pepper
Instructions:
1. In a bowl, combine the grated cucumber and salt. Let it sit for 10 minutes to allow excess water to drain.
2. Drain the cucumber mixture and squeeze out as much liquid as possible.
3. In a separate bowl, mix together the yogurt, mint leaves, lemon juice, and black pepper.
4. Add the drained cucumber mixture to the yogurt mixture and stir well to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10 minutes (plus chilling time)
Stuffed Persian Cucumbers with Cream Cheese and Herbs
These refreshing summer bites are a twist on traditional cucumber recipes. The tangy cream cheese filling and fragrant herbs add a delightful surprise to the crunch of fresh Persian cucumbers.
Ingredients:
– 4 large Persian cucumbers
– 8 oz (225g) cream cheese, softened
– 1/4 cup chopped fresh dill
– 1 tablespoon chopped fresh parsley
– Salt and pepper, to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Cut the cucumbers in half lengthwise.
2. Scoop out a small amount of the cucumber flesh to make room for the filling.
3. In a bowl, mix together the cream cheese, dill, and parsley until smooth.
4. Stuff each cucumber half with the cream cheese mixture, dividing it evenly among the four cucumbers.
5. Season with salt and pepper to taste.
6. Serve immediately, or chill in the refrigerator for up to 2 hours before serving. Garnish with lemon wedges, if desired.
Cooking Time: None! This recipe is ready in just a few minutes.
Persian Cucumber and Avocado Sushi Rolls
A refreshing twist on traditional sushi rolls, this recipe combines the creamy texture of avocado with the coolness of Persian cucumbers, all wrapped up in a delicate rice and nori seaweed package.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup water
– 1/4 cup finely chopped Persian cucumber
– 1 ripe avocado, diced
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions using 1 cup of rice and 1/2 cup of water.
2. Cut the nori sheet into desired sizes for rolling.
3. Lay a nori sheet flat, with the shiny side facing down.
4. Place about 1/2 cup of cooked sushi rice onto the nori, leaving a 1-inch border at the top.
5. Arrange the chopped cucumber and diced avocado on top of the rice.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
7. Slice into desired portions and serve with soy sauce and wasabi for added flavor.
Cooking Time: 30 minutes (includes cooking time for sushi rice)
Persian Cucumber and Lemon Infused Water
Stay hydrated and invigorated with this revitalizing drink that combines the freshness of cucumber and the brightness of lemon. Perfect for hot summer days or as a soothing pick-me-up anytime.
Ingredients:
– 2-3 Persian cucumbers, sliced
– Juice of 1 large lemon (about 2 tablespoons)
– 1 quart (4 cups) water
– Ice cubes (optional)
Instructions:
1. In a large pitcher, combine sliced cucumber and lemon juice.
2. Add water to the pitcher and stir gently.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with additional cucumber slices or lemon wedges if desired.
5. For an extra refreshing touch, add ice cubes just before serving.
Cooking Time: None! This recipe is a quick and easy infusion that requires no cooking.
Enjoy your revitalizing Persian Cucumber and Lemon Infused Water!
Persian Cucumber and Walnut Gazpacho
Experience the refreshing flavors of Iran with this unique twist on traditional gazpacho. This chilled soup combines the sweetness of cucumbers, the crunch of walnuts, and a hint of herbs to create a perfect summer treat.
Ingredients:
– 2 large Persian cucumbers, peeled and chopped
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped walnut pieces
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 cups water or vegetable broth
Instructions:
1. In a blender or food processor, combine cucumber, parsley, mint, walnuts, garlic, lemon juice, salt, and pepper.
2. Blend until smooth, adding water or broth as needed to achieve desired consistency.
3. Chill soup in the refrigerator for at least 30 minutes before serving.
4. Serve cold, garnished with additional herbs and walnut pieces if desired.
Cooking Time: None! Simply blend and chill.
Pickled Persian Cucumbers with Dill and Garlic
Add a tangy twist to your snacking routine with these pickled cucumbers, infused with the flavors of dill and garlic. Perfect as a crunchy snack or side dish for any occasion.
Ingredients:
• 4-6 Persian cucumbers, sliced into 1/8-inch thick rounds
• 1 cup (250 ml) white vinegar
• 1/2 cup (125 ml) water
• 1/4 cup (60 g) granulated sugar
• 2 tbsp (30 g) chopped fresh dill
• 3 cloves garlic, minced
• 1 tsp (5 g) salt
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 10-15 minutes to draw out excess moisture.
2. Rinse the cucumbers with cold water, then drain well.
3. In a saucepan, combine vinegar, water, sugar, dill, garlic, and drained cucumber slices.
4. Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes or until cucumbers are pickled to your liking.
5. Remove from heat and let it cool completely before refrigerating.
Cooking Time: 20-25 minutes
Persian Cucumber and Feta Cheese Bites
These bite-sized treats combine the creamy tang of feta cheese with the refreshing crunch of Persian cucumbers, perfect for a light and flavorful start to any meal.
Ingredients:
– 1 large Persian cucumber, peeled and thinly sliced
– 1 block of crumbled feta cheese (about 8 oz)
– 1/4 cup of chopped fresh parsley
– 2 tbsp of olive oil
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together the olive oil, salt, and pepper.
2. Add the sliced cucumbers to the bowl and toss to coat with the dressing.
3. On a serving plate or platter, create a small mound of feta cheese.
4. Arrange 3-4 cucumber slices on top of the feta cheese.
5. Sprinkle chopped parsley over the cucumbers.
6. Repeat the layers one more time, ending with a layer of feta cheese.
7. Serve immediately and enjoy!
Cooking Time: None required – these bites are best served fresh.
Grilled Persian Cucumber and Halloumi Skewers
A refreshing and flavorful twist on traditional skewers, this recipe combines the sweetness of Persian cucumbers with the salty tang of halloumi cheese.
Ingredients:
– 4-6 Persian cucumbers
– 8 oz halloumi cheese, sliced into thin strips
– 1/4 cup extra-virgin olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. Thread a cucumber slice onto each skewer, followed by a piece of halloumi cheese.
3. Brush the skewers with olive oil, then sprinkle with lemon juice and oregano.
4. Season with salt and pepper to taste.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the cheese is slightly charred and the cucumbers are tender.
Cooking Time: 8-10 minutes
Spicy Persian Cucumber and Lime Chutney
This refreshing chutney combines the sweetness of cucumbers with the tanginess of lime juice, all wrapped up in a spicy Persian-inspired package. Perfect for topping naan bread, grilled meats, or using as a dip.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt, to taste
Instructions:
1. In a blender or food processor, combine cucumber slices, lime juice, cilantro, ginger, cumin, coriander, and red pepper flakes.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt as needed.
4. Transfer chutney to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Simply blend and chill.
Persian Cucumber and Quinoa Tabbouleh
A refreshing twist on the traditional tabbouleh salad, this Persian-inspired recipe combines quinoa with cucumbers, mint, parsley, and a hint of sumac for a flavorful and healthy side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon sumac
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, cucumber slices, mint, and parsley.
3. Squeeze lemon juice over the mixture and sprinkle with sumac.
4. Season with salt to taste.
5. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes (including quinoa cooking time)
Persian Cucumber and Radish Tzatziki
This Persian-inspired take on the classic Greek dip combines the cooling flavors of cucumber, radish, and yogurt with a hint of cumin and coriander. Perfect for hot summer days or as a side dish for grilled meats.
Ingredients:
– 2 large cucumbers, peeled and grated
– 1/2 cup thinly sliced red radishes
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium bowl, combine grated cucumber and thinly sliced radishes.
2. In a separate bowl, whisk together yogurt, lemon juice, olive oil, cumin, coriander, and salt until smooth.
3. Pour the yogurt mixture over the cucumber-radish mixture and stir until well combined.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley, if desired.
Cooking Time: None! This refreshing dip is best served chilled, straight from the fridge.
Persian Cucumber and Smoked Salmon Canapés
A refreshing fusion of Persian flavors and delicate smoked salmon, these canapés are perfect for a sophisticated gathering or as a light bite for a summer evening.
Ingredients:
– 12-15 Persian cucumbers, sliced into thin rounds
– 6 oz smoked salmon, flaked
– 1/4 cup plain Greek yogurt
– 2 tbsp chopped fresh dill
– 1 tsp lemon zest
– Salt and pepper to taste
– Toasted pita bread or crackers for serving
Instructions:
1. In a small bowl, mix together yogurt, dill, lemon zest, salt, and pepper.
2. Arrange cucumber slices on a platter or individual plates.
3. Spoon the yogurt-dill mixture over the cucumbers in small dollops.
4. Top each dollop with a spoonful of flaked smoked salmon.
5. Serve immediately, garnished with additional dill if desired.
Cooking Time: 5 minutes
Persian Cucumber and Rosewater Lemonade
Experience the refreshing essence of Persian cuisine with this unique lemonade recipe that combines the cooling properties of cucumber, the subtle sweetness of rosewater, and the tanginess of lemon.
Ingredients:
– 2 cups freshly squeezed lemon juice
– 1 large cucumber, peeled and thinly sliced
– 1 cup granulated sugar
– 4 cups water
– 1/4 cup rosewater (or to taste)
– Ice cubes
Instructions:
1. In a large pitcher, combine lemon juice and sugar. Stir until sugar is dissolved.
2. Add sliced cucumber and stir gently to combine.
3. Add water and rosewater. Stir well to combine.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve over ice and garnish with additional cucumber slices, if desired.
Cooking Time: None required, as this is a refreshing beverage that can be served immediately.
Persian Cucumber and Chicken Salad Wraps
This refreshing salad wrap combines the flavors of juicy chicken, crunchy cucumbers, and tangy herbs, all wrapped up in a crispy flatbread. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– 4-6 flatbread wraps (pita or naan)
– Optional: feta cheese, sumac, or cilantro for added flavor
Instructions:
1. In a large bowl, combine chicken, cucumbers, parsley, dill, lemon juice, garlic powder, salt, and pepper.
2. Mix well to combine.
3. Lay out flatbread wraps on a clean surface.
4. Spoon about 1/4 cup of the salad mixture onto each wrap.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10-15 minutes
Persian Cucumber and Cashew Hummus
This refreshing twist on traditional hummus combines the creaminess of cashews with the coolness of cucumbers, perfect for hot summer days. This Persian-inspired dip is a unique flavor profile that will elevate your snack game.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup soaked and rinsed cashews
– 1 large cucumber, peeled and seeded
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon tahini
Instructions:
1. Drain and rinse the chickpeas.
2. Soak cashews in water for at least 4 hours or overnight. Rinse and add to blender with chickpeas, cucumber, lemon juice, garlic, salt, and tahini.
3. Blend until smooth and creamy, adding olive oil as needed to achieve desired consistency.
4. Taste and adjust seasoning as needed.
5. Serve with pita chips, vegetables, or as a dip for grilled meats.
Cooking Time: 10 minutes (including soaking time)
Persian Cucumber and Cherry Tomato Bruschetta
Persian Cucumber and Cherry Tomato Bruschetta: A refreshing twist on the classic Italian appetizer, this recipe combines the coolness of Persian cucumbers with the sweetness of cherry tomatoes, all atop a crispy baguette.
Ingredients:
– 1 large baguette
– 2 Persian cucumbers, peeled and thinly sliced
– 1 pint cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or mint leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
3. In a large bowl, whisk together olive oil, garlic, and lemon juice.
4. Add the sliced cucumbers and cherry tomatoes to the bowl; toss gently to combine.
5. Brush the toasted bread with some of the cucumber-tomato mixture.
6. Top each slice with a spoonful of the remaining cucumber-tomato mixture.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or mint leaves, if desired.
Cooking Time: 15 minutes
Summary
Beat the summer heat with these refreshing Persian cucumber recipes! From classic dips like Mast-o Khiar to innovative salads and skewers, we’ve got you covered. Try pairing cucumbers with yogurt, mint, and pomegranate for a flavorful and healthy snack. Or, get creative with stuffed cucumbers, sushi rolls, and gazpachos. If you’re looking for something sweet, try infusing water with cucumber and lemon or sipping on rosewater lemonade. Whether you’re in the mood for something light and refreshing or bold and adventurous, these 19 Persian cucumber recipes are sure to please.
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