As the summer months approach, our cravings for refreshing and light dishes tend to increase. And what better way to beat the heat than with a cool and crisp Persian cucumber? With its mild flavor and high water content, the Persian cucumber is the perfect ingredient for a multitude of recipes that are sure to satisfy your taste buds.
In this article, we’ll be exploring 18 refreshing Persian cucumber recipes that are perfect for hot summer days. From dips and salads to soups and sorbets, we’ve got you covered with these easy-to-make and deliciously unique recipes that showcase the versatility of the humble Persian cucumber.
Whether you’re looking for a light and cooling snack or a flavorful addition to your meal, there’s something on this list for everyone. So go ahead, get creative, and let the refreshing world of Persian cucumbers transport you to a cooler, more relaxed state.
Persian Cucumber and Yogurt Dip
Persian Cucumber and Yogurt Dip Recipe
A refreshing and tangy dip perfect for hot summer days or as a accompaniment to your favorite Middle Eastern dishes.
Ingredients:
– 1 large cucumber, peeled, seeded, and grated
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine grated cucumber and minced garlic.
2. In a separate bowl, whisk together yogurt, lemon juice, salt, and black pepper until smooth.
3. Add the yogurt mixture to the cucumber mixture and stir until well combined.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley or dill, if desired.
Cooking Time: None! This dip is best served chilled.
Spicy Persian Cucumber Salad
This refreshing salad combines the cooling properties of cucumbers with the warmth of Persian spices, perfect for hot summer days. With a balance of flavors and textures, this dish is sure to please.
Ingredients:
– 4-6 Persian cucumbers, thinly sliced
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions:
1. In a large bowl, combine cucumber slices and yogurt.
2. Add lemon juice, ginger, cumin, and smoked paprika (if using). Mix well.
3. Season with salt and pepper to taste.
4. Garnish with chopped cilantro.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Herbed Persian Cucumber Soup
Beat the heat with this cooling and flavorful soup, perfect for a light lunch or dinner. The combination of cucumbers, herbs, and yogurt creates a creamy and refreshing treat.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh mint leaves
– 1/4 cup fresh dill leaves
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup plain yogurt
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cucumbers, mint, dill, garlic, and onion.
2. Blend until smooth, adding broth as needed to achieve desired consistency.
3. Heat oil in a large saucepan over medium heat.
4. Pour blended mixture into the saucepan and stir to combine.
5. Bring to a simmer and cook for 10-12 minutes or until soup has thickened slightly.
6. Stir in yogurt and season with salt and pepper.
7. Serve warm or chilled, garnished with additional herbs if desired.
Cooking Time: 20-25 minutes
Grilled Persian Cucumber Skewers
A refreshing twist on traditional skewers, these Grilled Persian Cucumber Skewers are perfect for warm weather gatherings or as a light and healthy snack. Thinly sliced Persian cucumbers and creamy yogurt come together in harmony with a sprinkle of sumac and a hint of garlic.
Ingredients:
– 4-6 Persian cucumbers
– 1/2 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tsp sumac powder
– Salt and pepper to taste
– Wooden skewers (soaked in water for 30 minutes)
– Fresh parsley or dill leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice cucumbers into thin strips, about 1/4 inch thick.
3. In a bowl, whisk together yogurt, garlic, and sumac powder.
4. Thread cucumber slices onto skewers, leaving a small space between each piece.
5. Brush the yogurt mixture evenly over the cucumbers.
6. Season with salt and pepper to taste.
7. Grill skewers for 2-3 minutes per side, or until cucumbers are slightly charred.
8. Garnish with fresh parsley or dill leaves.
9. Serve immediately.
Cooking Time: 4-5 minutes total
Persian Cucumber and Mint Sorbet
A refreshing sorbet that combines the crisp sweetness of cucumbers with the invigorating flavor of mint, perfect for hot summer days. This Persian-inspired dessert is light, fruity, and utterly delightful.
Ingredients:
– 2 large cucumbers, peeled and seeded
– 1/4 cup fresh mint leaves
– 1 cup granulated sugar
– 1 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a blender or food processor, puree the cucumbers, mint leaves, and sugar until smooth.
2. Add the water and lemon juice to the mixture and blend until combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop the sorbet into bowls and serve immediately.
Cooking Time: None (uses ice cream maker)
Pickled Persian Cucumbers with Dill
Add a tangy twist to your snack or meal with these crunchy and flavorful pickled cucumbers, infused with the brightness of fresh dill. Perfect for topping sandwiches, salads, or serving as a refreshing appetizer.
Ingredients:
– 4-6 Persian cucumbers, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp (30g) kosher salt
– 1/4 cup fresh dill leaves, chopped
– 1 tsp (5g) whole black peppercorns
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt.
3. In a saucepan, combine vinegar, water, sugar, and black peppercorns. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 5 minutes.
5. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, ensuring they are completely covered.
6. Seal the jars and refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Persian Cucumber and Avocado Toast
This refreshing twist on classic avocado toast combines the creamy richness of avocados with the bright, tangy flavor of Persian cucumbers. A perfect combination for a light and satisfying snack or appetizer.
Ingredients:
– 2 slices of whole grain bread (preferably toasted)
– 1 ripe avocado, mashed
– 1/2 cup thinly sliced Persian cucumber
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon sumac powder for added Middle Eastern flair
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast, leaving a small border around the edges.
3. Arrange the sliced Persian cucumber on top of the avocado in a neat pattern.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. If desired, sprinkle with sumac powder for an added pop of flavor.
Cooking Time: 5-7 minutes
Roasted Persian Cucumber with Garlic
A flavorful and aromatic twist on traditional cucumber recipes, this roasted version brings out the natural sweetness of Persian cucumbers while adding a pungent punch from garlic.
Ingredients:
– 2-3 Persian cucumbers
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the cucumbers into 1-inch pieces.
3. In a bowl, toss the cucumber pieces with minced garlic, olive oil, salt, and pepper until well coated.
4. Line a baking sheet with parchment paper and spread the cucumber mixture evenly.
5. Roast in the preheated oven for 20-25 minutes, or until the cucumbers are tender and lightly caramelized.
6. Garnish with fresh parsley or dill, if desired.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Persian Cucumber and Feta Stuffed Peppers
A refreshing twist on traditional stuffed peppers, this recipe combines the tanginess of Persian cucumbers with the creaminess of feta cheese. Perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup Persian cucumber, diced
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cucumber, feta cheese, olive oil, and lemon juice.
3. Stuff each bell pepper with the cucumber-feta mixture, filling to the top.
4. Place peppers on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until peppers are tender.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cooling Persian Cucumber Smoothie
Beat the heat with this refreshing smoothie inspired by the flavors of Persia!
Ingredients:
– 2 cups cucumber, peeled and seeded
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon honey
– Ice cubes (as needed)
– Salt (to taste)
Instructions:
1. In a blender, combine cucumber, yogurt, mint, and honey.
2. Blend on high speed until smooth and creamy.
3. Add ice cubes if you prefer a thicker consistency.
4. Season with salt to taste.
5. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
Servings: 1-2
Enjoy your Cooling Persian Cucumber Smoothie!
Persian Cucumber and Quinoa Bowl
Persian Cucumber and Quinoa Bowl: A Refreshing Summer Dish
This vibrant bowl combines the creamy texture of quinoa with the crisp freshness of cucumbers, all wrapped up in a flavorful Persian-inspired package.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 large cucumbers, sliced into thin rounds
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons lemon juice
– Salt and pepper 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, sliced cucumbers, chopped mint leaves, and crumbled feta cheese (if using).
3. Drizzle with lemon juice and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Tangy Persian Cucumber Relish
A refreshing condiment inspired by the flavors of Iran, this tangy relish is perfect for topping grilled meats, sandwiches, or vegetables.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cucumber slices, parsley, red onion, and jalapeño.
2. In a small bowl, whisk together lime juice and white wine vinegar.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes ( prep time) + 30 minutes ( chilling time)
Persian Cucumber and Tomato Gazpacho
Persian Cucumber and Tomato Gazpacho: A Refreshing Summer Treat
This chilled soup is a staple of Persian cuisine, perfect for hot summer days. With its vibrant colors and tangy flavors, it’s a delightful way to beat the heat.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 large tomato, cored and chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Chopped fresh parsley or dill, for garnish (optional)
Instructions:
1. In a blender, combine cucumbers, tomato, yogurt, lime juice, cumin, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with chopped parsley or dill if desired.
Cooking Time: 10-15 minutes (mostly hands-off)
Stuffed Persian Cucumber Boats
A refreshing twist on traditional cucumber recipes, these stuffed boats are perfect for a light and flavorful side dish or appetizer.
Ingredients:
– 4-6 Persian cucumbers
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cut the cucumbers in half lengthwise and scoop out the seeds.
2. In a bowl, mix together feta cheese, dill, garlic, and lemon juice.
3. Stuff each cucumber boat with the cheese mixture, dividing it evenly among the boats.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! These cucumber boats are best served chilled or at room temperature.
Persian Cucumber and Basil Pasta Salad
This refreshing summer salad combines the sweetness of Persian cucumbers with the brightness of fresh basil, all wrapped up in a light and tangy pasta dish. Perfect for hot days when you need a quick and satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 large Persian cucumbers, peeled and thinly sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp. olive oil
– 2 tbsp. lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine sliced cucumbers, chopped basil, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
3. Add cooked pasta to the bowl and toss everything together until well coated with the cucumber-basil mixture.
4. Top with crumbled feta cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Sweet and Sour Persian Cucumber Jam
This recipe combines the refreshing flavors of Persian cucumbers with a sweet and tangy jam, perfect for topping yogurt, using as a glaze for meats or cheeses, or enjoying on its own. With just 5 ingredients, this jam is easy to make and can be customized to your taste.
Ingredients:
– 2 lbs Persian cucumbers, peeled and seeded
– 1 cup granulated sugar
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine the cucumber puree (blend or chop the cucumbers until smooth), sugar, vinegar, water, and lemon juice.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and reduced slightly.
3. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 20-25 minutes
Persian Cucumber and Lemon Infused Water
Beat the heat with this refreshing and flavorful infused water, inspired by Persian cuisine. This simple recipe combines the cooling properties of cucumber with the tanginess of lemon for a perfect drink to quench your thirst.
Ingredients:
– 2-3 Persian cucumbers (or English cucumbers), sliced
– Juice of 1 large lemon
– 1 quart (4 cups) water
– Ice cubes (optional)
– Fresh mint leaves or lemon wedges for garnish (optional)
Instructions:
1. In a large pitcher, combine the sliced cucumber and lemon juice.
2. Add the quart of water to the pitcher and stir gently to combine.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Just before serving, add ice cubes if desired.
5. Garnish with fresh mint leaves or a lemon wedge, if desired.
Cooking Time: None! This infused water is ready in just 30 minutes of chilling time.
Enjoy your refreshing and flavorful Persian Cucumber and Lemon Infused Water!
Persian Cucumber and Pomegranate Salad
Persian Cucumber and Pomegranate Salad Recipe
Summary:
This refreshing salad combines the sweetness of pomegranate arils with the tanginess of cucumbers, all wrapped up in a zesty dressing. Perfect for hot summer days or as a light side dish any time of year.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup pomegranate arils (fresh or frozen)
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine the cucumber slices and pomegranate arils.
2. Sprinkle the chopped parsley over the top.
3. In a small bowl, whisk together the lemon juice and olive oil.
4. Pour the dressing over the cucumber mixture and toss to coat.
5. Season with salt to taste.
Cooking Time:
None! This salad is ready in 10 minutes or less.
Summary
Beat the summer heat with these refreshing Persian cucumber recipes! From tangy dips to cooling soups, crunchy salads to sweet treats, there’s something for everyone. Try making a creamy Persian Cucumber and Yogurt Dip or a Spicy Persian Cucumber Salad to add some zest to your meal. For a light lunch, opt for Herbed Persian Cucumber Soup or Grilled Persian Cucumber Skewers. And don’t forget the sweet stuff – like Persian Cucumber and Mint Sorbet or Sweet and Sour Persian Cucumber Jam! Whatever your taste buds desire, these recipes have got you covered.
