10 Tips for Making the Best Persian Cucumber Salad
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Use fresh, firm Persian cucumbers for best crunch.
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Leave the peel on for extra texture and nutrients.
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Slice cucumbers thinly for even coating with yogurt.
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Use Greek yogurt for creaminess and thickness.
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Chill the salad before serving to enhance flavours.
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Add fresh dill and mint just before serving for maximum aroma.
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For a tangier flavour, add extra lemon juice or a splash of vinegar.
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Sprinkle sumac for authentic Persian flair.
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Adjust garlic to taste—raw garlic adds a punch.
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Make it ahead, but keep cucumbers separate from yoghurt until serving to avoid wateriness.
Serve it with Suggestions
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Grilled lamb kebabs
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Roasted chicken or turkey
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Persian rice dishes like sabzi polo
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Fresh pita bread or lavash
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Mezze platters with hummus and baba ghanoush
FAQs
Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes, but peel and deseed them for the best texture.
Q: Can I make this salad vegan?
A: Absolutely, just use a dairy-free yogurt alternative.
Q: How long does Persian cucumber salad last?
A: It’s best fresh, but it can be refrigerated for up to 24 hours.
Q: Can I add other herbs?
A: Yes, parsley, chives, or cilantro also work well.
Q: What’s the difference between Persian cucumbers and English cucumbers?
A: Persian cucumbers are smaller, thinner, and more tender-skinned, making them better for salads.
