Perfectly crisp and endlessly versatile, Persian cucumbers are the unsung heroes of summer cooking. Whether you’re whipping up a quick salad, crafting a cooling drink, or adding a fresh crunch to your meals, these petite cucumbers pack a flavorful punch. Dive into our collection of 18 refreshing recipes that celebrate this seasonal favorite, and discover new ways to keep your summer meals light, bright, and utterly delicious.
Persian Cucumber and Yogurt Dip
Got a craving for something cool and creamy? This Persian cucumber and yogurt dip is your answer. It’s refreshing, easy to whip up, and perfect for those hot summer days.
Ingredients
- 2 cups of plain Greek yogurt
- 1 Persian cucumber, finely grated
- A splash of olive oil
- A couple of mint leaves, chopped
- 1 garlic clove, minced
- A pinch of salt
Instructions
- Grate the Persian cucumber into a bowl. Tip: Squeeze out excess water to keep the dip thick.
- Add the Greek yogurt to the bowl with the cucumber.
- Drizzle in a splash of olive oil for richness.
- Throw in the chopped mint leaves for a fresh kick.
- Mix in the minced garlic clove. Tip: Adjust garlic to your liking, but start small.
- Sprinkle a pinch of salt over the mixture. Tip: Taste as you go to avoid over-salting.
- Stir everything together until well combined.
Now you’ve got a dip that’s creamy with a crisp cucumber bite. Serve it with warm pita or as a cool side to spicy dishes. No fuss, just flavor.
Spicy Persian Cucumber Salad
You’ve probably got a bunch of Persian cucumbers sitting in your fridge right now. Let’s turn them into something exciting.
Ingredients
– 4 Persian cucumbers, thinly sliced – A couple of tablespoons of olive oil – A splash of lemon juice – 1 teaspoon of red pepper flakes – A pinch of salt
Instructions
1. Grab a large bowl and toss in the sliced cucumbers. 2. Drizzle the olive oil over the cucumbers, making sure they’re lightly coated. 3. Squeeze the lemon juice over the top for a fresh zing. 4. Sprinkle the red pepper flakes and salt, then toss everything together gently. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld. 5. Taste and adjust the seasoning if needed, but remember, the flavors will intensify as it sits. Tip: For an extra crunch, add some thinly sliced red onion. 6. Serve chilled or at room temperature. Tip: This salad pairs perfectly with grilled meats or as a refreshing side on a hot day. Ready to enjoy a crisp, spicy, and refreshing salad that’s bursting with flavor. The lemon juice adds a bright acidity, while the red pepper flakes bring the heat. Try serving it alongside some warm pita bread for a complete meal.
Herbed Persian Cucumber Soup
A refreshing twist on summer soups, this herbed Persian cucumber soup blends crisp cucumbers with aromatic herbs for a light, flavorful dish. Perfect for hot days when you crave something cool yet satisfying.
Ingredients
- 4 Persian cucumbers, roughly chopped
- A handful of fresh dill
- A handful of fresh mint
- 2 cups plain yogurt
- A splash of olive oil
- 1 garlic clove, minced
- A pinch of salt
- A couple of ice cubes
Instructions
- In a blender, combine the Persian cucumbers, dill, mint, yogurt, olive oil, garlic, and salt.
- Blend on high until the mixture is completely smooth, about 2 minutes.
- Add a couple of ice cubes to the blender and pulse until the soup is chilled.
- Tip: For an extra smooth texture, strain the soup through a fine mesh sieve.
- Pour the soup into bowls and garnish with a drizzle of olive oil and a sprig of dill.
- Tip: Serve immediately to enjoy the soup at its coldest and most refreshing.
- Tip: For a heartier version, add chopped walnuts or a side of crusty bread.
Now you’ve got a silky, herb-infused soup with a bright, tangy flavor from the yogurt. Try serving it in chilled bowls for an extra refreshing touch.
Grilled Persian Cucumber Skewers
Unbelievably simple yet bursting with flavor, these skewers are a summer game-changer. Perfect for those who crave quick, flavorful bites without the fuss.
Ingredients
- 4 Persian cucumbers, cut into 1-inch chunks
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1 teaspoon of ground sumac
- Salt, just a pinch
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Preheat your grill to medium-high, about 400°F.
- Thread the cucumber chunks onto the soaked skewers, leaving a little space between each piece.
- Drizzle the skewers with olive oil and lemon juice, then sprinkle with sumac and salt. Tip: Rolling the skewers on a plate ensures even coating.
- Place the skewers on the grill. Cook for 2-3 minutes per side, just until grill marks appear. Tip: Don’t overcook; cucumbers should stay crisp.
- Remove from grill and let cool for a minute. Tip: A quick sprinkle of extra sumac right before serving amps up the tang.
Fresh off the grill, these skewers offer a smoky crunch with a zesty punch. Try serving them atop a bed of creamy hummus for an extra layer of flavor.
Persian Cucumber and Mint Sorbet
Got a craving for something refreshingly different? This Persian Cucumber and Mint Sorbet is your go-to for beating the heat with a twist.
Ingredients
- 2 cups of Persian cucumbers, peeled and chopped
- a handful of fresh mint leaves
- 1/2 cup of sugar
- a splash of lime juice
- 1 cup of water
- a pinch of salt
Instructions
- Blend the Persian cucumbers and mint leaves until smooth.
- Strain the mixture through a fine mesh to remove any pulp, pressing down to extract all the liquid.
- In a small saucepan, combine sugar and water. Heat over medium until the sugar dissolves completely, about 5 minutes. Let it cool.
- Mix the cucumber-mint juice with the cooled sugar syrup. Add a splash of lime juice and a pinch of salt.
- Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the sorbet to a freezer-safe container. Freeze for at least 4 hours before serving.
Unbelievably smooth with a crisp, clean flavor, this sorbet is perfect as a palate cleanser or served with a drizzle of honey for extra sweetness.
Pickled Persian Cucumbers with Dill
Pickled Persian cucumbers with dill bring a crisp, refreshing bite to any meal. Perfect for summer picnics or as a tangy snack straight from the jar.
Ingredients
- 1 pound Persian cucumbers, sliced into 1/4-inch rounds
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- a couple of garlic cloves, smashed
- a handful of fresh dill
- a splash of olive oil
Instructions
- In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
- Remove the brine from heat and let it cool for about 5 minutes. This prevents the cucumbers from becoming too soft.
- Pack the cucumber slices, garlic, and dill into a clean quart-sized jar. Pour the warm brine over the cucumbers, ensuring they’re fully submerged.
- Add a splash of olive oil on top to help preserve the cucumbers and add flavor.
- Seal the jar and refrigerate for at least 24 hours before serving. The flavors meld better over time.
Just like that, you’ve got a jar of crunchy, tangy cucumbers with a hint of garlic and dill. Try them on burgers or chop into salads for an extra zing.
Persian Cucumber and Avocado Toast
Kickstart your morning with this refreshing twist on avocado toast. Persian cucumbers add a crisp contrast to the creamy avocado, making it a perfect summer bite.
Ingredients
- 2 slices of sourdough bread
- 1 ripe avocado
- 1 Persian cucumber, thinly sliced
- A splash of lemon juice
- A couple of pinches of salt
- A drizzle of olive oil
- A sprinkle of red pepper flakes
Instructions
- Toast the sourdough bread until golden and crisp, about 3 minutes in a toaster or under a broiler set to high.
- While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until smooth, then stir in a splash of lemon juice and a pinch of salt for brightness.
- Spread the mashed avocado evenly over the toasted bread slices.
- Arrange the thinly sliced Persian cucumber on top of the avocado.
- Drizzle with a little olive oil for richness, then sprinkle with red pepper flakes and another pinch of salt for a kick.
Unbelievably simple, this toast combines creamy, crunchy, and spicy in every bite. Try it with a poached egg on top for extra protein, or serve alongside a fresh fruit salad for a balanced breakfast.
Roasted Persian Cucumber with Garlic
Even the simplest ingredients can transform into something extraordinary with the right touch. Roasted Persian cucumber with garlic is a testament to that, offering a crisp yet tender bite with a punch of flavor.
Ingredients
- 4 Persian cucumbers, sliced into thick rounds
- 3 cloves of garlic, minced
- A couple of tablespoons of olive oil
- A pinch of salt
- A splash of lemon juice
Instructions
- Preheat your oven to 400°F. This ensures a quick roast, keeping the cucumbers crisp.
- Toss the cucumber rounds with olive oil, minced garlic, and a pinch of salt in a bowl. Coat them evenly for maximum flavor.
- Spread the cucumbers in a single layer on a baking sheet. Crowding can steam them instead of roasting.
- Roast for 10 minutes, then flip each piece. This ensures even browning and texture.
- Roast for another 5 minutes until edges are golden but not burnt. Watch closely to avoid overcooking.
- Drizzle with a splash of lemon juice right after pulling them out. The heat helps absorb the acidity.
Golden and slightly charred, these cucumbers offer a smoky sweetness balanced by garlic’s sharpness. Try them atop a creamy hummus or as a vibrant side to grilled meats.
Persian Cucumber and Feta Stuffed Peppers
Forget complicated appetizers; these stuffed peppers are a breeze to make and packed with flavor. Perfect for a quick snack or a light meal, they’re as easy to prepare as they are delicious.
Ingredients
– 4 large bell peppers, any color
– A couple of Persian cucumbers, diced small
– 1 cup crumbled feta cheese
– A splash of olive oil
– A pinch of salt and pepper
– A handful of fresh mint leaves, chopped
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix the diced cucumbers, feta, olive oil, salt, pepper, and mint.
4. Stuff each pepper with the cucumber and feta mixture until full.
5. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, until the peppers are tender.
6. Let them cool for a few minutes before serving.
Zesty and refreshing, these stuffed peppers offer a crisp texture with a creamy, tangy filling. Serve them chilled for a summer treat or warm as a cozy appetizer.
Cooling Persian Cucumber Smoothie
Zesty and refreshing, this Persian cucumber smoothie is your go-to for beating the summer heat. It’s simple, quick, and utterly delicious.
Ingredients
- 2 Persian cucumbers, roughly chopped
- A cup of plain yogurt
- A splash of lime juice
- A couple of ice cubes
- A tablespoon of honey
- A pinch of salt
Instructions
- Grab your blender and toss in the roughly chopped Persian cucumbers.
- Add the cup of plain yogurt to the blender for a creamy base.
- Squeeze in a splash of lime juice to brighten up the flavors.
- Throw in a couple of ice cubes to chill the smoothie instantly.
- Drizzle a tablespoon of honey for a touch of sweetness.
- Don’t forget a pinch of salt to balance all the flavors.
- Blend everything on high for about 30 seconds until smooth. Tip: If it’s too thick, add a splash of water to loosen it up.
- Pour into a glass immediately for the best texture. Tip: For an extra chill, serve in a frosty glass.
- Garnish with a thin cucumber slice on the rim for a fancy touch. Tip: A mint leaf adds a refreshing aroma.
Refreshingly crisp with a creamy texture, this smoothie is a delight. Try it with a sprinkle of chili powder on top for an unexpected kick.
Persian Cucumber and Quinoa Bowl
Ready to shake up your meal routine? This Persian Cucumber and Quinoa Bowl is a refreshing, nutrient-packed dish that comes together in no time.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- A pinch of salt
- A couple of Persian cucumbers, thinly sliced
- A handful of fresh mint leaves, chopped
- A splash of olive oil
- A squeeze of lemon juice
- A dash of black pepper
Instructions
- In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key.
- After 15 minutes, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
- While quinoa cooks, toss sliced cucumbers with chopped mint, a splash of olive oil, and a squeeze of lemon juice in a large bowl.
- Add the cooked quinoa to the cucumber mixture. Toss gently to combine.
- Season with a dash of black pepper. Tip: Taste as you go to adjust seasoning.
- Serve immediately or chill for 30 minutes for a cooler dish. Tip: Chilling enhances the flavors.
Just like that, you’ve got a bowl full of crisp cucumbers, fluffy quinoa, and zesty mint. Perfect for a light lunch or as a side at your next BBQ.
Tangy Persian Cucumber Relish
Perfect for spicing up any meal, this Tangy Persian Cucumber Relish is a quick, flavorful condiment that packs a punch.
Ingredients
- 2 cups finely diced Persian cucumbers
- 1/4 cup white vinegar
- a splash of olive oil
- a couple of minced garlic cloves
- 1 tbsp sugar
- 1/2 tsp salt
- a pinch of red pepper flakes
Instructions
- In a medium bowl, combine the diced cucumbers and salt. Let sit for 10 minutes to draw out moisture.
- Drain the cucumbers and pat dry with a paper towel to remove excess water.
- In the same bowl, mix the cucumbers with white vinegar, olive oil, minced garlic, sugar, and red pepper flakes.
- Stir well until all ingredients are evenly distributed.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Crisp and refreshing, this relish offers a tangy kick with a hint of sweetness. Try it atop grilled meats or as a vibrant addition to sandwiches.
Persian Cucumber and Tomato Gazpacho
Gazpacho gets a fresh twist with Persian cucumbers and ripe tomatoes, blending into a chilled soup that’s perfect for summer.
Ingredients
- 4 Persian cucumbers, roughly chopped
- 4 ripe tomatoes, cored and quartered
- a small handful of fresh basil leaves
- a couple of garlic cloves, peeled
- a splash of extra virgin olive oil
- a squeeze of lemon juice
- a pinch of salt
- a cup of cold water
Instructions
- Wash all produce thoroughly under cold running water.
- In a blender, combine the cucumbers, tomatoes, basil, and garlic. Blend until smooth.
- Add a splash of olive oil and a squeeze of lemon juice to the blender. Blend again for a few seconds.
- Pour in a cup of cold water to thin the soup to your desired consistency. Blend once more.
- Season with a pinch of salt. Blend briefly to mix.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving. Tip: The flavors meld beautifully when cold.
- Give it a quick stir before serving. Tip: If it’s too thick, add a little more water.
- Serve in chilled bowls. Tip: Garnish with a drizzle of olive oil and a basil leaf for a fancy touch.
Perfectly smooth with a vibrant, fresh taste, this gazpacho shines when served with crusty bread or as a starter to a Mediterranean meal.
Stuffed Persian Cucumber Boats
Munch on these refreshing Stuffed Persian Cucumber Boats for a light, flavorful snack. Perfect for summer days, they’re easy to make and packed with taste.
Ingredients
– 4 Persian cucumbers, halved lengthwise and scooped out
– A cup of cooked quinoa
– A handful of cherry tomatoes, diced
– A couple of tablespoons of feta cheese, crumbled
– A splash of olive oil
– A pinch of salt and pepper
– A few leaves of fresh mint, chopped
Instructions
1. Preheat your oven to 350°F.
2. In a bowl, mix the cooked quinoa, diced cherry tomatoes, crumbled feta cheese, and chopped mint.
3. Drizzle a splash of olive oil over the mixture and add a pinch of salt and pepper. Stir well.
4. Spoon the quinoa mixture into the hollowed-out Persian cucumber halves.
5. Place the stuffed cucumbers on a baking sheet and bake for 10 minutes, just until the feta starts to melt.
6. Remove from the oven and let cool for a couple of minutes before serving.
Zesty and crisp, these cucumber boats offer a delightful contrast between the cool cucumber and the warm, savory filling. Try garnishing with extra mint leaves for a pop of color and freshness.
Persian Cucumber and Basil Pasta Salad
Kick off your summer meals with this refreshing Persian Cucumber and Basil Pasta Salad. It’s light, herby, and perfect for picnics or potlucks.
Ingredients
- 8 oz pasta, any short shape
- 2 Persian cucumbers, thinly sliced
- A handful of fresh basil leaves, torn
- A splash of olive oil
- A couple of tablespoons of lemon juice
- Salt, just a pinch
- Freshly ground black pepper, to your liking
Instructions
- Boil the pasta in salted water until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- Drain the pasta and rinse under cold water to stop the cooking process. Tip: This keeps the pasta firm and perfect for salads.
- In a large bowl, toss the cooled pasta with sliced cucumbers and torn basil leaves.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Tip: Adjust the lemon juice to brighten the flavors to your preference.
- Mix everything gently until well combined.
Perfect for those who love a crisp, fresh bite with every forkful. Serve it chilled or at room temperature, maybe with a sprinkle of feta for extra tang.
Sweet and Sour Persian Cucumber Jam
Persian cucumber jam brings a unique twist to your breakfast table, blending sweet and sour flavors effortlessly.
Ingredients
- 4 cups of Persian cucumbers, thinly sliced
- 2 cups of sugar
- A splash of lemon juice
- A couple of cardamom pods, crushed
- 1 tbsp of rose water
Instructions
- Combine cucumbers and sugar in a large pot. Let them sit for an hour to draw out juices.
- Place the pot over medium heat. Stir until the sugar dissolves completely.
- Add the lemon juice and crushed cardamom pods. Bring to a gentle boil.
- Reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
- Test the jam’s consistency by placing a small amount on a cold plate. If it gels, it’s ready.
- Stir in the rose water. Remove from heat and let cool slightly.
- Pour the jam into sterilized jars. Seal tightly while still warm.
Great for spreading on toast or pairing with cheese, this jam offers a delightful balance of flavors. Its slightly chunky texture adds a pleasant bite.
Persian Cucumber and Lemon Infused Water
Perfect for a refreshing summer sip, this Persian cucumber and lemon infused water is as easy as it gets. Packed with subtle flavors, it’s a hydrating twist on your daily water intake.
Ingredients
- A couple of Persian cucumbers, thinly sliced
- Half a lemon, thinly sliced
- A splash of fresh mint leaves (optional)
- 4 cups of cold water
- A handful of ice cubes
Instructions
- Wash the Persian cucumbers and lemon thoroughly under cold water.
- Slice the cucumbers and lemon into thin rounds for maximum flavor infusion.
- Gently muddle the mint leaves in the bottom of a large pitcher to release their aroma, if using.
- Add the sliced cucumbers and lemon to the pitcher.
- Pour in 4 cups of cold water over the ingredients.
- Stir the mixture lightly to combine.
- Add a handful of ice cubes to chill the water quickly.
- Let the water infuse in the refrigerator for at least 2 hours for the best flavor.
- Serve the infused water in glasses with a few slices of cucumber and lemon for garnish.
Vibrant and refreshing, this infused water boasts a crisp cucumber flavor with a zesty lemon kick. Serve it in a clear pitcher to showcase the beautiful layers, or add a sprig of mint for an extra touch of freshness.
Persian Cucumber and Pomegranate Salad
Looking for a refreshing summer salad? This Persian Cucumber and Pomegranate Salad is crisp, juicy, and bursting with flavor.
Ingredients
- 2 cups of Persian cucumbers, thinly sliced
- 1 cup of pomegranate seeds
- A handful of fresh mint leaves, chopped
- A splash of olive oil
- A couple of tablespoons of lemon juice
- A pinch of salt
Instructions
- Grab a large mixing bowl.
- Add the thinly sliced Persian cucumbers to the bowl.
- Sprinkle the pomegranate seeds over the cucumbers.
- Toss in the chopped mint leaves for a fresh kick.
- Drizzle a splash of olive oil over the salad. Tip: Extra virgin olive oil adds a richer flavor.
- Squeeze a couple of tablespoons of lemon juice into the bowl for tanginess.
- Add a pinch of salt to enhance all the flavors. Tip: Start with a little; you can always add more.
- Gently toss everything together until well combined. Tip: Use your hands to avoid crushing the pomegranate seeds.
- Let the salad sit for 5 minutes before serving to let the flavors meld.
Now the salad is ready to enjoy. The cucumbers offer a crisp texture, while the pomegranate seeds add a juicy burst. Serve it alongside grilled meats or as a standalone light lunch.
Summary
Refreshingly diverse, our roundup of 18 Persian cucumber recipes is your summer culinary adventure waiting to happen. From crisp salads to cooling drinks, there’s something for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!
