Pickled Cucumber is a known ingredient all around the world and like many other kinds of pickle is popular among Iranians, as a side dish or an ingredient in some foods like Olivie Salad. I have tried different kinds of pickled cucumbers since living out of Iran and, they had a hint of sweetness in them that didn’t satisfy me as the Persian pickles did. So I found out this recipe that I could make Khiarshoor (literally meaning salty cucumbers) easily and they were ready to serve just after 30 days.
The small, round and bright green limes are originally from south west Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here is a recipe for fresh lime pickles with a vibrant taste that make a perfect side dish for most Persian dishes specially the ones with beef.
This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes. Unlike other pickles, it does not need couple of days to be ready to serve. You can serve it right after preparing.
Mast khiar or masto khiar is a delicious yet easy dip that goes well with almost anything. It´is served as a side dish for many stews, kebabs and rice dishes. But it also makes a wonderful appetizer or a light snack. With mint, cucumbers and yogurt it makes a perfect summer dish that takes only a few minutes to make.