Yogurt with Cucumber from The Legendary Cuisine of Persia The Legendary Cuisine of Persia
The cucumbers are very tiny and tasty in Iran.
Almost seedless, they are in season from March to December and have such a delicate flavour that they are often served as fruit. Peeled and salted, they make a refreshing snack on a warm day. In the West, they can be found in middle eastern and Indian stores. If using the more familiar long cucumbers, de-seed them first.
The addition of about 300ml/½ pint of iced water results in a very popular and refreshing summer soup, known as Ab-doogh-Kheeyar.
2-3 small cucumbers or 1 long, de-seeded
salt and freshly ground black pepper
60g chopped walnuts and chives, or spring onions
4 sprigs each of fresh dill and mint.
180g strained yogurt
60g sour cream
Garnish: crushed dried rose petals or crushed dried mint.
Peel and finely chop the cucumbers. Sprinkle with salt and peper. Wash and halve the sultanas. Coarseley chop the walnuts. Wash and chop the dill, mint and chives finely.
Stir the cucumbers, sultanas, walnuts, dill, mint and chives into the stained yogurt with teh sour cream and dill.
Just before serving, garnish with the dried rose petals or crushed dried mint.
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