• Home
  • About Bita & Beata
  • Episodes
    • Episodes 1 – 100
    • Episodes 101 – 200
  • Sponsors
  • Media & Press
  • Privacy Policy
  • Contact Us
  • Nav Social Menu

    • Email
    • Instagram
    • Twitter
    • YouTube
Modern Persian Food

Modern Persian Food

May 19, 2021 · 2 Comments

Episode 33: Persian Cucumbers

Episodes 1-100· Uncategorized

In Episode #33, co-hosts Bita and Beata have a fun conversation describing what Persian cucumbers are and how they are enjoyed in Persian culture and cuisine.

What sets Persian cucumbers apart from other standard, larger cucumbers?

  • Smaller size – approximately 5 inches long
  • Smoother skin or peel
  • Smaller seeds and less watery
  • Milder flavor

How they are used in Persian culture and cuisine

  • Always raw
  • To snack on with salt
  • As part of a large fruit platter
  • In appetizer or side dish recipes

Recipes that call for Persian cucumbers

  • Salad Shirazi – simple salad of finely chopped tomatoes, cucumbers, and onions, tossed in olive oil and lemon juice (and seasoned with salt and pepper)
  • Mast o Khiar 
    • Simple version – yogurt, cucumbers and dried mint (or dill)
    • Fancier version – yogurt, cucumbers, dried mint, walnuts, raisins/cranberries, and sometimes garnished with dried culinary rose petals
    • Other cultures with similar yogurt and cucumbers dishes:  Greek tzatziki (usually has dried dill and a thicker, full fat yogurt);  Indian riata which is more watery and liquidy than the Persian version

Other fun uses for cucumbers!

  • Save the peels for a natural facial
  • Cut into slices for a cooling eye mask

Ask the Beats!

This week’s question comes from Reddit where one of our listeners asks, “how to make bangin’ Persian food for young professionals that don’t live with their families/ how to meal prep to cook Persian food”

  • Batch cook on the weekend
    • Pre-cook stewed meats, chicken, other meats to be repurposed into other dishes
    • Wash and trim vegetables and herbs, store layered in paper towels to absorb the moisture and help stay fresh
    • Batch cook the fried onions (in Farsi “piyaz dagh”) to be used through the week in recipes
    • Cook Persian soups and Persian stews (in Farsi “khoresh”) enough for the week

Resource links and recipes from this episode:

Bita’s recipes:

  • Salad Shirazi | Persian Cucumber and Tomato Salad
  • Persian Cucumber Yogurt Dip Mast o Khiar

Beata’s recipes:

  • Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

The Modern Persian Food podcast is available for free on all podcast downloading sites or at: ModernPersianFood.com

Podcast production by Alvarez Audio

Don’t miss out!

Previous Post: « Episode 32: Maz Jobrani on Persian Food
Next Post: Episode 34: Bastani | Persian Ice Cream »

Reader Interactions

Trackbacks

  1. Episode 46: Persian Meal Planning says:
    August 18, 2021 at 2:35 pm

    […] Link to episode with “Ask the Beats” about meal planning. Episode 33: Persian Cucumbers […]

    Reply
  2. Episode 50: The Golden Episode says:
    September 15, 2021 at 2:23 pm

    […] Episode 33: Persian Cucumbers […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Footer

However way you spell it, Bita/Beata means unique, and that’s exactly what you’ll get in each episode of the Modern Persian Food podcast.

  • Email
  • Instagram
  • Twitter
  • YouTube

Copyright © 2025 · ·Beloved Theme by Restored 316