18 Delicious Persian Cucumber Recipes Healthy

Vibrant, crisp, and refreshing, Persian cucumbers are the unsung heroes of the kitchen, ready to transform your meals with their subtle sweetness and crunch. Whether you’re whipping up a quick salad, a savory side, or a light snack, these 18 delicious recipes showcase the versatility and health benefits of this beloved ingredient. Dive in and discover how easy it is to add a fresh twist to your cooking!

Persian Cucumber and Yogurt Salad

Our Persian Cucumber and Yogurt Salad is a refreshing, creamy dish perfect for warm days. It combines crisp cucumbers with rich yogurt for a balanced bite.

Ingredients

• 2 cups Greek yogurt, full-fat
• 4 Persian cucumbers, thinly sliced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 1 tsp dried rose petals, crushed (optional)

Instructions

1. In a large mixing bowl, combine 2 cups Greek yogurt and 1 clove minced garlic. Stir until smooth.
2. Add 4 thinly sliced Persian cucumbers, 1 tbsp fresh dill, and 1 tbsp fresh mint to the bowl. Gently fold to incorporate.
3. Season with 1/2 tsp salt and 1/4 tsp black pepper. Mix well to distribute the seasoning evenly.
4. Drizzle 1 tbsp extra virgin olive oil over the salad. Toss lightly to coat.
5. For an aromatic touch, sprinkle 1 tsp crushed dried rose petals on top before serving.

Cool and creamy, this salad offers a delightful contrast of textures with the crisp cucumbers against the smooth yogurt. Serve it alongside grilled meats or as a standalone light lunch for a refreshing meal.

Spicy Persian Cucumber Pickles

Outstandingly crisp and refreshing, these Spicy Persian Cucumber Pickles are a quick fix for those craving a tangy, spicy bite. Perfect for sandwiches, salads, or straight from the jar.

Ingredients

• 1 lb Persian cucumbers, thinly sliced
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic, thinly sliced
• 1 tsp crushed red pepper flakes
• 1/2 tsp whole black peppercorns
• 1/2 tsp coriander seeds

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely, about 2 minutes.
2. Remove saucepan from heat. Add garlic, red pepper flakes, black peppercorns, and coriander seeds to the brine. Let steep for 5 minutes to infuse flavors.
3. Pack cucumber slices tightly into a clean, 1-quart mason jar. Pour the warm brine over the cucumbers, ensuring they are fully submerged.
4. Seal the jar tightly. Let cool to room temperature, then refrigerate for at least 4 hours before serving, preferably overnight for best flavor.

Remarkably crunchy with a fiery kick, these pickles are a versatile condiment. Try them atop grilled meats or mixed into a creamy potato salad for an unexpected twist.

Persian Cucumber and Mint Infused Water

Elevate your hydration game with this refreshing Persian Cucumber and Mint Infused Water, a crisp, detoxifying drink perfect for any season.

Ingredients

• 2 large Persian cucumbers, thinly sliced
• 1/2 cup fresh mint leaves, gently crushed
• 8 cups filtered water, chilled
• 1 tbsp raw honey (optional)

Instructions

1. Wash the Persian cucumbers under cold running water. Pat dry with a clean towel.
2. Using a sharp knife, thinly slice the cucumbers into rounds, approximately 1/8-inch thick.
3. Gently crush the mint leaves between your fingers to release their essential oils.
4. In a large pitcher, combine the sliced cucumbers and crushed mint leaves.
5. Pour the chilled filtered water over the cucumber and mint mixture.
6. If using, stir in the raw honey until fully dissolved.
7. Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to infuse.
8. Before serving, give the infused water a gentle stir.

Light and invigorating, this infused water boasts a subtle sweetness from the cucumbers and a refreshing burst from the mint. Serve over ice with a cucumber slice garnish for an extra touch of elegance.

Grilled Persian Cucumber Skewers

Outstandingly simple yet flavorful, these Grilled Persian Cucumber Skewers bring a refreshing twist to your summer grilling. Perfectly charred with a hint of smokiness, they’re a must-try.

Ingredients

• 1 lb Persian cucumbers, halved lengthwise
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 garlic clove, minced
• 1 tbsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, toss Persian cucumber halves with extra-virgin olive oil, sea salt flakes, and black pepper until evenly coated.
3. Thread cucumber halves onto skewers, ensuring they lie flat for even grilling.
4. Place skewers on the grill. Cook for 2-3 minutes per side, or until grill marks appear and cucumbers are slightly softened.
5. While grilling, mix fresh dill, mint, minced garlic, lemon zest, and lemon juice in a small bowl to create a herb topping.
6. Remove skewers from grill. Immediately sprinkle with the herb mixture.
7. Serve warm. For an extra touch, drizzle with additional olive oil before serving.

Vibrant and crisp, these skewers offer a delightful contrast of smoky and fresh flavors. Try serving them alongside grilled meats or as part of a mezze platter for a colorful addition.

Persian Cucumber and Pomegranate Salad

Outstanding in its simplicity and bursting with freshness, this salad combines crisp Persian cucumbers with juicy pomegranate seeds for a refreshing side.

Ingredients

• 2 cups Persian cucumbers, thinly sliced
• 1 cup pomegranate seeds
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the thinly sliced Persian cucumbers and pomegranate seeds.
2. Add the finely chopped fresh mint leaves to the bowl.
3. In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified.
4. Drizzle the dressing over the cucumber and pomegranate mixture.
5. Sprinkle the sea salt and freshly ground black pepper evenly over the salad.
6. Gently toss the salad to ensure all ingredients are evenly coated with the dressing and seasoning.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Juicy and crisp, this salad offers a delightful contrast of textures and a balance of sweet and tangy flavors. Serve it alongside grilled meats or as a standalone light lunch for a refreshing meal.

Creamy Persian Cucumber Soup

Unveil the refreshing taste of summer with this creamy Persian cucumber soup, a blend of crisp cucumbers and rich dairy for a velvety finish.

Ingredients

• 2 large Persian cucumbers, peeled and diced
• 1 cup Greek yogurt, full-fat
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 small garlic clove, minced
• 1/4 cup fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp white pepper, freshly ground
• 1 cup ice water

Instructions

1. Heat clarified butter in a medium saucepan over low heat until melted.
2. Add minced garlic, sauté for 30 seconds until fragrant but not browned.
3. Stir in diced Persian cucumbers, cook for 2 minutes to soften slightly.
4. Remove from heat, let cool to room temperature, about 10 minutes.
5. Transfer cucumber mixture to a blender, add Greek yogurt, heavy cream, sea salt, and white pepper.
6. Blend on high speed until completely smooth, about 1 minute.
7. With blender running, slowly add ice water to thin the soup to desired consistency.
8. Chill in refrigerator for at least 2 hours to enhance flavors.
9. Before serving, stir in fresh dill for a bright, herbal note.

Overtly smooth with a subtle crunch from the cucumbers, this soup offers a cool, creamy texture balanced by the sharpness of garlic and dill. Serve chilled in hollowed-out cucumbers for an elegant presentation.

Persian Cucumber and Walnut Dip

Freshen up your appetizer game with this Persian Cucumber and Walnut Dip. It’s creamy, crunchy, and packed with flavor, perfect for any gathering.

Ingredients

• 2 cups Persian cucumbers, finely grated and drained
• 1 cup walnuts, finely ground
• 1/2 cup Greek yogurt, full-fat
• 2 tbsp olive oil, extra virgin
• 1 tbsp white wine vinegar
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Place grated cucumbers in a colander. Sprinkle with sea salt. Let drain for 15 minutes to remove excess moisture.
2. Press cucumbers firmly with a spoon to extract remaining liquid. Transfer to a mixing bowl.
3. Add ground walnuts, Greek yogurt, olive oil, white wine vinegar, minced garlic, and black pepper to the bowl.
4. Stir mixture until all ingredients are fully incorporated and the dip reaches a uniform consistency.
5. Cover and refrigerate for at least 1 hour to allow flavors to meld.
6. Before serving, give the dip a quick stir. Adjust seasoning with additional salt and pepper if necessary.

Rich in texture and flavor, this dip offers a refreshing crunch from the cucumbers and a nutty depth from the walnuts. Serve with warm pita bread or as a vibrant side to grilled meats.

Stuffed Persian Cucumbers with Herbed Cheese

Fancy a refreshing yet indulgent snack? Stuffed Persian cucumbers with herbed cheese combine crisp freshness with creamy richness, perfect for summer gatherings.

Ingredients

• 4 Persian cucumbers, halved lengthwise and seeded
• 1/2 cup ricotta cheese, strained
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1/2 tsp lemon zest
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/2 tsp sumac, for garnish

Instructions

1. Preheat oven to 350°F for toasting optional bread crumbs.
2. In a mixing bowl, combine ricotta cheese, dill, mint, lemon zest, sea salt, and black pepper. Mix until uniform.
3. Using a small spoon, fill each cucumber half with the herbed cheese mixture, slightly overfilling for a generous portion.
4. Drizzle stuffed cucumbers with extra virgin olive oil and sprinkle sumac on top for a tangy finish.
5. For added crunch, toast bread crumbs in the preheated oven for 5 minutes until golden, then sprinkle over cucumbers before serving.

Creamy herbed cheese contrasts beautifully with the crisp cucumbers, while sumac adds a lemony zing. Serve chilled as an elegant appetizer or a light lunch alongside a crisp white wine.

Persian Cucumber and Tomato Salad

This refreshing salad combines crisp Persian cucumbers with juicy tomatoes for a simple yet vibrant side dish.

Ingredients

• 2 cups Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh mint leaves, chopped

Instructions

1. In a large mixing bowl, combine the thinly sliced Persian cucumbers and halved cherry tomatoes.
2. Add the finely diced red onion to the bowl.
3. Drizzle the extra-virgin olive oil and fresh lemon juice over the vegetables.
4. Sprinkle the sea salt and freshly ground black pepper evenly across the salad.
5. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
6. Fold in the chopped fresh mint leaves for a burst of flavor.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Offering a crisp texture and a bright, tangy flavor, this salad pairs beautifully with grilled meats or can be enjoyed on its own for a light lunch. For an extra touch, sprinkle with crumbled feta cheese before serving.

Refreshing Persian Cucumber Lemonade

Make this refreshing Persian cucumber lemonade for a hydrating twist on a classic summer drink. Muddle fresh ingredients for a vibrant, crisp flavor that’s effortlessly elegant.

Ingredients

• 1 cup freshly squeezed lemon juice (about 6 large lemons)
• 1/2 cup granulated sugar
• 4 cups cold water
• 2 medium Persian cucumbers, thinly sliced
• 1/4 cup fresh mint leaves, tightly packed
• Ice cubes, for serving

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup water. Heat over medium heat until sugar dissolves completely, about 3 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
2. In a large pitcher, combine the cooled sugar syrup, 1 cup freshly squeezed lemon juice, and remaining 3 1/2 cups cold water. Stir well.
3. Add 2 thinly sliced Persian cucumbers and 1/4 cup fresh mint leaves to the pitcher. Gently muddle the cucumbers and mint with a wooden spoon to release their flavors.
4. Refrigerate the lemonade for at least 1 hour to allow the flavors to meld. Tip: For a stronger cucumber flavor, let it steep for up to 4 hours.
5. Fill glasses with ice cubes and pour the chilled lemonade over the ice. Tip: Garnish with additional cucumber slices and mint leaves for an extra touch of freshness.
6. Stir the lemonade before serving to ensure the flavors are evenly distributed. Tip: For a fizzy variation, substitute half of the cold water with sparkling water just before serving.

Anticipate a perfectly balanced drink with a subtle sweetness and a refreshing cucumber finish. Serve it in mason jars with striped paper straws for a playful, picnic-ready presentation.

Persian Cucumber and Avocado Sushi Rolls

Delightfully fresh and easy to assemble, these Persian Cucumber and Avocado Sushi Rolls are a crisp, creamy twist on traditional sushi. Perfect for a light lunch or as an elegant appetizer.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 Persian cucumbers, julienned
• 1 ripe avocado, thinly sliced
• 4 sheets nori
• 1 tbsp toasted sesame seeds
• 1/2 tsp wasabi paste
• 2 tbsp low-sodium soy sauce

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 18 minutes. Let stand for 10 minutes after cooking.
2. Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar. Fold into cooked rice with a cutting motion to avoid mashing grains.
3. Lay a nori sheet on a bamboo mat. Spread 1/2 cup rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange cucumber and avocado slices horizontally across the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly using the bamboo mat, applying even pressure. Wet the nori border to seal.
6. Repeat with remaining ingredients. Chill rolls for 5 minutes before slicing with a wet knife to prevent sticking.
7. Mix wasabi paste with soy sauce for dipping. Serve immediately.

Buttery avocado and crunchy cucumber create a satisfying contrast in these rolls. For a festive touch, garnish with edible flowers or serve with pickled ginger on the side.

Persian Cucumber and Chickpea Salad

Delightfully crisp and refreshing, this Persian Cucumber and Chickpea Salad is a breeze to whip up for any occasion. Packed with vibrant flavors and textures, it’s a standout dish that requires minimal effort.

Ingredients

• 1 1/2 cups cooked chickpeas, drained and rinsed
• 2 Persian cucumbers, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the chickpeas, Persian cucumbers, and red onion.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the chickpea mixture and toss gently to coat all ingredients evenly.
4. Add the chopped fresh mint and parsley to the salad, tossing lightly to distribute the herbs throughout.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

Refreshingly crisp with a zesty kick, this salad pairs beautifully with grilled meats or as a standalone light meal. For an extra crunch, sprinkle with toasted pine nuts just before serving.

Baked Persian Cucumber Chips

Rarely does a snack strike the perfect balance between health and indulgence like these Baked Persian Cucumber Chips. Crisp, light, and seasoned to perfection, they’re a guilt-free treat that doesn’t skimp on flavor.

Ingredients

– 2 large Persian cucumbers, thinly sliced to 1/16-inch thickness
– 1 tbsp extra-virgin olive oil
– 1/2 tsp sea salt flakes
– 1/4 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder

Instructions

1. Preheat the oven to 225°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cucumber slices with extra-virgin olive oil until evenly coated.
3. Arrange the slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
4. In a small bowl, combine sea salt flakes, freshly ground black pepper, smoked paprika, and garlic powder.
5. Sprinkle the seasoning mixture evenly over the cucumber slices.
6. Bake for 2 hours, then flip each slice and bake for an additional 1.5 to 2 hours, or until the chips are crisp and lightly golden.
7. Remove from the oven and let cool on the baking sheet for 10 minutes to crisp further.

Zesty and crisp, these Baked Persian Cucumber Chips offer a satisfying crunch with a hint of smokiness and garlic. Serve them as a standalone snack or pair with a creamy dip for an elevated appetizer.

Persian Cucumber and Dill Rice

Persian cucumber and dill rice combines fluffy basmati with crisp cucumbers and fresh dill for a refreshing side.

Ingredients

• 1.5 cups basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 large Persian cucumber, finely diced
• 1/4 cup fresh dill, finely chopped
• 2.5 cups water
• 1 tsp salt

Instructions

1. In a medium pot, heat clarified butter over medium heat until shimmering.
2. Add rinsed basmati rice to the pot, stirring to coat each grain with butter, about 2 minutes.
3. Pour in water and add salt, bringing to a boil. Tip: Ensure the water is boiling before reducing heat to avoid uneven cooking.
4. Reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
5. Remove from heat and let stand, covered, for 10 minutes. Tip: This allows the rice to steam and become fluffy.
6. Fluff rice with a fork, then gently fold in diced Persian cucumber and chopped dill. Tip: Fold gently to maintain the integrity of the rice grains.

Serve this dish slightly warm to highlight the contrast between the cool cucumbers and the warm rice. The dill adds a bright, herbaceous note that complements the subtle nuttiness of the basmati.

Persian Cucumber and Feta Cheese Bites

Easy to assemble and bursting with freshness, these bites combine crisp Persian cucumbers with creamy feta for a quick, flavorful snack.

Ingredients

• 8 Persian cucumbers, thinly sliced into rounds
• 1 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the Persian cucumber rounds on a serving platter in a single layer.
2. Top each cucumber round with a small amount of crumbled feta cheese.
3. Drizzle the extra virgin olive oil evenly over the assembled bites.
4. Sprinkle the fresh dill, sea salt, and freshly ground black pepper over the top.
5. Serve immediately or chill in the refrigerator for 15 minutes to enhance the flavors.

Yield a refreshing crunch from the cucumbers paired with the creamy, tangy feta. For a twist, add a drop of honey on each bite before serving to balance the saltiness.

Persian Cucumber and Beetroot Salad

Light and refreshing, this Persian Cucumber and Beetroot Salad combines crisp textures with earthy sweetness. Perfect for a summer side or a healthy lunch option.

Ingredients

• 2 medium beetroots, peeled and julienned
• 3 Persian cucumbers, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh dill, finely chopped
• 1/4 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat oven to 400°F. Wrap beetroots in aluminum foil and roast for 45 minutes until tender. Tip: Roasting enhances their natural sweetness.
2. Let beetroots cool to room temperature, then julienne into thin strips.
3. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
4. Add julienned beetroots, sliced Persian cucumbers, and fresh dill to the bowl. Toss gently to coat with the dressing. Tip: For best flavor, let the salad marinate for 10 minutes before serving.
5. Sprinkle toasted walnuts over the salad just before serving. Tip: Toasting walnuts intensifies their flavor and adds a crunchy texture.

With its vibrant colors and contrasting textures, this salad is as visually appealing as it is delicious. Serve it alongside grilled meats or as a standalone dish garnished with extra dill.

Persian Cucumber and Quinoa Tabbouleh

Here’s a refreshing twist on the classic tabbouleh, perfect for summer gatherings or a light lunch. Persian cucumbers add a crisp texture, while quinoa boosts the protein content.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 3 Persian cucumbers, finely diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup fresh mint leaves, finely chopped
• 1/2 cup fresh parsley leaves, finely chopped
• 1/4 cup red onion, finely diced

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
4. While quinoa cools, prepare the dressing by whisking together olive oil and lemon juice in a small bowl.
5. Add diced cucumbers, mint, parsley, and red onion to the cooled quinoa.
6. Pour dressing over the quinoa mixture and toss gently to combine. Tip: For best flavor, let the tabbouleh sit for 10 minutes before serving to allow flavors to meld.
7. Season with additional sea salt if needed. Tip: Taste and adjust lemon juice or olive oil to balance the flavors to your preference.
8. Serve chilled or at room temperature. Tip: Garnish with additional mint leaves for a fresh, vibrant presentation.

Vibrant and herbaceous, this tabbouleh offers a delightful crunch from the cucumbers and a nutty undertone from the quinoa. Try serving it in lettuce cups for a low-carb option or alongside grilled meats for a hearty meal.

Persian Cucumber and Lamb Kebabs

Whip up these Persian Cucumber and Lamb Kebabs for a flavorful twist on classic kebabs. Perfect for grilling season, they’re juicy, aromatic, and packed with fresh flavors.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 Persian cucumber, finely diced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a large bowl, combine ground lamb, diced Persian cucumber, clarified butter, cumin, coriander, smoked paprika, mint, sea salt, and black pepper. Mix until just combined; overmixing can toughen the meat.
3. Divide the mixture into 4 equal portions. Shape each portion around a skewer, forming a long, thin kebab.
4. Place kebabs on the grill. Cook for 4 minutes per side, or until internal temperature reaches 145°F for medium doneness.
5. Let kebabs rest for 3 minutes before serving to allow juices to redistribute.

The kebabs boast a tender texture with a crisp exterior, thanks to the cucumber’s freshness. Serve atop a bed of saffron rice or with a side of tzatziki for an extra layer of flavor.

Conclusion

Brimming with fresh flavors and healthy options, our roundup of 18 Delicious Persian Cucumber Recipes is your ticket to a vibrant kitchen adventure. Whether you’re craving a crisp salad or a refreshing drink, there’s something here for every palate. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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