Cucumber salad with sumac and mint from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 47) by Naomi Duguid

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Accompaniments: Marinated pork kebabs (Basturma); Turkey kebabs (Shislik hinduska)

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Notes about this recipe

  • bernalgirl on October 04, 2025

    Loved the sumac and mint but thought this needed more. I added finely diced red onion as well as lemon juice and a peppery extra virgin olive oil. As adjusted, this was excellent with kofta, homemade flat bread, and a garlicky yogurt sauce.

  • Hana.Sundet on October 17, 2024

    Easy to make and accompanied well our Afghan rice and beans! A bit bitter, either from the herbs or the cucumbers themselves I'm not certain, but I'll fully peel them, next time, as the instructions originally specify.

  • pattyatbryce on October 15, 2023

    Super easy side dish with many of the soups and meat dishes.

  • Delys77 on February 03, 2022

    What could be easier really. Use your best little Persian cukes and I add a touch of olive oil and this goes over well.

  • inflytur on February 28, 2019

    A refreshing side dish and super easy to pull together.

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