Cucumber salad with sekanjibeen dressing from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • lkgrover on September 17, 2021

    Good, light salad. I did not use the pomegranate seeds, because my pomegranate was rotten. I brought this to a work potluck picnic, where it was very popular.

  • jenburkholder on August 18, 2020

    We love this salad and have made it both with and without the pomegranate arils (they being available such a limited part of the year). Crunchy, sweet, and tart, this is a marvelous accompaniment to all sorts of things.

  • Yildiz100 on October 29, 2017

    This is a tasty, light, marinated cucumber dish that is very low in oil, so it would make a great contrast to a rich main dish. It made me think of a Persian version of pressgurka. The dressing has a lot of honey so the salad has a noticeable honey aroma. This was nice with the cucumbers, but I don't personally love that particular honey smell so I liked but didn't love this dish. A honey-lover would probably go crazy for it though. For a better presentation, add dressing and salt, blend, THEN add pomegranate. Otherwise, the seeds all fall to the bottom when you stir. I peeled the cucumbers because I prefer the texture, but the lack of green did make the salad less pretty. Maybe peel stripes next time.

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