Persian Cucumber-Yogurt Salad

Persian Cucumber-Yogurt Salad Recipe | Authentic Flavors of Persia

Region / culture: Persia | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

This Persian Cucumber-Yogurt Salad is a refreshing and flavorful dish that is perfect for hot summer days. The combination of creamy yogurt, crunchy cucumbers, and zesty onions creates a delicious and satisfying salad that is sure to please your taste buds.

History

This traditional Persian dish has been enjoyed for centuries in Iran and other Middle Eastern countries. It is often served as a side dish or appetizer at family gatherings and special occasions. The cooling properties of yogurt and cucumbers make it a popular choice during the hot summer months.

Ingredients

2 cups of yogurt
1 cup of cold water
3 ice cubes
2 small cucumbers, peeled and diced
1 small onion, diced
2 radishes, thinly sliced
0.25 cup of golden raisins
0.25 cup of chopped walnuts
1 tbsp of crushed dried mint
salt, to taste
freshly ground black pepper, to taste

How to prepare

Combine all of the ingredients.
Adjust the amount of mint, salt, and pepper to taste.

Variations

You can add fresh herbs such as mint or parsley for extra flavor.
For a spicy kick, you can add a pinch of cayenne pepper or red pepper flakes.

Cooking Tips & Tricks

Be sure to use thick, Greek-style yogurt for the best texture and flavor.

- For a creamier salad, you can blend the yogurt with the water and ice cubes before adding the other ingredients.

- To enhance the flavor of the walnuts, you can toast them lightly in a dry skillet before adding them to the salad.

Serving Suggestions

This salad can be served as a side dish with grilled meats or as a light lunch on its own.

- It pairs well with grilled chicken, lamb, or fish.

Cooking Techniques

This salad requires no cooking, making it a quick and easy dish to prepare.

Ingredient Substitutions

If you don't have golden raisins, you can use regular raisins or dried cranberries instead.

- You can substitute the walnuts with almonds or pistachios.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with a sprinkle of dried mint or a drizzle of olive oil before serving.

Pairing Recommendations

This salad pairs well with a glass of chilled white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

6g per serving

Vitamins and minerals

This salad is a good source of calcium, vitamin C, and potassium.

Alergens

This recipe contains dairy (yogurt) and nuts (walnuts).

Summary

This Persian Cucumber-Yogurt Salad is a nutritious and delicious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and satisfying meal.

Summary

This Persian Cucumber-Yogurt Salad is a simple yet flavorful dish that is perfect for summer. With its creamy yogurt, crunchy cucumbers, and zesty onions, it is sure to be a hit at your next gathering. Enjoy this refreshing salad as a side dish or light lunch for a healthy and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always been fascinated by the flavors and ingredients of Persian cuisine, and the thought of being able to recreate a traditional dish in my own kitchen was thrilling. The recipe for Persian Cucumber-Yogurt Salad had come to me from a dear friend who had spent time living in Iran, and I knew that it would be something special.

My friend had described the salad to me in great detail, explaining how the crisp cucumbers were mixed with creamy yogurt, tangy lemon juice, and fragrant herbs. She had learned to make it from her Iranian neighbors, who had graciously shared their family recipe with her. As she recounted the process of preparing the salad, I could almost taste the refreshing combination of flavors on my tongue.

I was determined to try my hand at making the Persian Cucumber-Yogurt Salad, and so I set to work gathering the necessary ingredients. The recipe called for cucumbers, Greek yogurt, lemon juice, fresh mint, and a sprinkle of sumac for an extra burst of flavor. I made sure to select the freshest ingredients available, knowing that the quality of the produce would greatly impact the final dish.

As I began to chop the cucumbers and mince the mint, I thought back to the first time I had tasted Persian cuisine. It had been many years ago, when I had been invited to a friend's house for dinner. The spread before me had been a feast for the senses, with dishes rich in spices and aromas that lingered in the air. I had been captivated by the flavors of saffron, turmeric, and rosewater, and I had vowed to learn more about the culinary traditions of Iran.

With each ingredient added to the mixing bowl, the aroma of the salad began to fill the kitchen. The bright green cucumbers contrasted beautifully with the creamy white yogurt, creating a visually stunning dish. I drizzled in the lemon juice and sprinkled in the sumac, tasting as I went to ensure that the flavors were perfectly balanced.

Finally, I added the minced mint, its fresh scent wafting up from the bowl. I gave the salad one final stir, marveling at how simple ingredients could come together to create something so delicious. I knew that this would become a staple in my kitchen, a dish that I would make again and again for family and friends.

As I sat down to enjoy my first taste of the Persian Cucumber-Yogurt Salad, I closed my eyes and savored the flavors on my palate. The crispness of the cucumbers, the tang of the yogurt, the brightness of the lemon, and the earthiness of the mint all melded together in perfect harmony. I could almost imagine myself sitting at a table in Iran, surrounded by the sights and sounds of a bustling market, indulging in a meal that spoke to centuries of tradition.

I knew that this recipe would hold a special place in my heart, not just for its delicious taste, but for the memories it evoked and the connection it brought to a culture halfway across the world. With each bite, I felt a sense of gratitude for the friends who had shared their recipes with me, and for the joy that cooking had brought into my life.

And so, as I finished my meal and wiped my plate clean, I made a mental note to thank my friend for introducing me to the wonders of Persian cuisine. I knew that this would be just the beginning of my culinary journey, and that there would be many more recipes to discover and savor in the years to come. But for now, as I sat contentedly in my kitchen, I was grateful for the simple pleasures of a well-made dish and the stories it carried with it.