Persian Cucumber Yogurt

by Dorothy Reinhold on June 9, 2013

Print This Post Print This Post Persian Cucumber Yogurt on Shockingly Delicious

So many people are on “can’t eat this,” and “shouldn’t eat that” diets these days. It can be mind-boggling to invite people over for a meal, or even to bring a potluck dish that will be accepted by a majority.

I’m always on the lookout for not only the perfect side dish, but one that goes with many different cuisines, and that can satisfy the growing vegetarian and gluten-free eaters. It’s also lower in fat.

This simple yet elegantly tasty cucumber dip is it!

I learned it in a Persian cooking class taught by my lovely neighbor Fiona Afshar (you have previously seen her astoundingly delicious hummus, and if you haven’t, go look now!).

Persian Cucumber Yogurt on Shockingly DeliciousThis calm cucumber side dish offers a respite from a spicier main dish. It is a cooling oasis on a plate otherwise swimming with bold flavors.

I can see it alongside roasted chicken, or as a dressing plopped onto a sandwich, or even eaten with cold sliced hard-cooked eggs. She has tricked this up with raisins for a sweet bite, and walnuts for a bit of crunch and body. Minced mint makes it doubly refreshing.

Point this one out to your friends who are off gluten and meat, but make it for everyone.

What it is missing won’t be missed.

Recipe: Persian Cucumber Yogurt

Summary: This calm cucumber side dish is a cooling oasis on a plate otherwise swimming with bold flavors.


  • 1 (17.6-ounce) container Fage 2% yogurt
  • 3 Persian cucumbers, grated
  • 2 tablespoons raisins
  • 2 tablespoons walnuts, crushed
  • 1 small shallot, finely chopped
  • Fresh mint, finely minced
  • Sea salt
  • Freshly ground black pepper


  1. In a mixing bowl, mix all ingredients, stirring well to combine. Scrape into a pretty serving bowl.
  2. Makes about 2 cups.
  3. Serves 6-8.


Fiona Afshar


See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 10 minutes
Diet type: Vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 6-8
Culinary tradition: Persian
My rating 5 stars:  ★★★★★ 

Sunday Supper badgeThe #SundaySupper group is having a “free for all” today, offering recipes to fit all sorts of special dietary requirement or to avoid allergens. We’re sharing recipes that are gluten-free, dairy-free, fat-free, nut-free, sugar-free, or whatever-free.

Here’s what we’ve cooked up for you today:


  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
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  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

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{ 19 comments… read them below or add one }

Sarah Reid, RHNC (@jo_jo_ba) June 9, 2013 at 2:12 pm

This would be so good alongside a spicy stew or on a burger!


Dorothy Reinhold June 10, 2013 at 7:06 am

You are right! This cools down anything spicy, in the best way!


Anne @ Webicurean June 9, 2013 at 10:30 am

I just discovered Persian cucumbers last year–they are SO delicious, and have so much more flavor than their traditional counterparts … I’m already thinking I’d like to generously spoon this dip over falafel patties, maybe on a bed of greens lol


Dorothy Reinhold June 10, 2013 at 7:06 am

I like where your mind is going with this!


Bea June 9, 2013 at 9:37 am

Persian Cucumber Yogurt is so delicious and your description is perfect! Thank you so much for sharing.


Heather @girlichef June 9, 2013 at 9:09 am

Oh, the raisins and walnuts are a surprise! Sounds good.


Dorothy Reinhold June 10, 2013 at 7:09 am

They were a surprise to me, too, and I thought they took this over the top!


Amanda @ MarocMama June 9, 2013 at 8:10 am

On lazy nights I like to put out a mezze for dinner, this is a great accompaniment to add!


Dorothy Reinhold June 10, 2013 at 7:10 am

PERFECT! That is my favorite kind of dinner, lazy or not!


Helene D'souza June 9, 2013 at 7:55 am

Oh yes that certainly sounds like a dip for me. It goes well with western cuisine and with asian food. As you said it very versatile and a valuable recipe. Thank you for sharing!


Diana @GourmetDrizzles June 9, 2013 at 7:06 am

Fantastic recipe! I love the addition of the raisins and mint. Can’t wait to try this.


Renee June 9, 2013 at 6:28 am

I’ve had Indian-style cucumber yogurt and thought it was good. Now I see this Persian-style with walnuts and raisins and know I have to give it a try.


Dorothy Reinhold June 10, 2013 at 7:11 am

If you liked that, you MUST try this! The addition of the walnuts and raisins and mint just sends this one over the moon of deliciousness!


Paula @ Vintage Kitchen Notes June 9, 2013 at 6:02 am

Great summer flavors Dorothy! So fresh. Yogurt is such a great alternative for sauces and dips.


Dorothy Reinhold June 10, 2013 at 7:11 am

Yep, yogurt, with its little tang, just tastes like summer, doesn’t it?


Jen @JuanitasCocina June 9, 2013 at 5:39 am

Ohmahgaw….give me the whole bowl, please!


Dorothy Reinhold June 10, 2013 at 7:11 am

I will arm wrestly you for the bowl. Winner takes all.


Laura | Small Wallet, Big Appetite June 9, 2013 at 3:05 am

Yum, this would be such a great party dish for everyone. I love making sure I have things that people with limited diets can enjoy so this will have to go into my dip repertoire


Dorothy Reinhold June 10, 2013 at 7:12 am

Yes, and this is also not too expensive, as well, which is a welcome attribute!


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