Fresh Cucumber Juice
آب خیار
greencoolfreshfaintly melon-like
draft — yields to be measured Ingredients
| Ingredient | Amount |
|---|---|
| Persian (mini) cucumbers | 2 cucumbers |
Equipment: blender or fine grater, fine sieve or cloth, jug.
About this preparation
The small, crisp Persian cucumber, khiar, is eaten like fruit in Iran: offered in a bowl with apples and oranges when guests arrive, peeled and sprinkled with salt. It’s grated into yogurt for mast-o-khiar, chopped into Shirazi salad and stirred into sekanjebin.
Its juice is cool, green and refreshing, the perfect partner for sekanjebin, doogh and mint.
How to make it
- Wash the cucumbers and trim the ends. Peel only if the skin is bitter or waxy.
- Chop and blend until smooth (or grate finely).
- Strain through a fine sieve or cloth, pressing gently.
- Use the same day.
Yield and storage
- About 60–80 ml per Persian cucumber. Record your own.
- Refrigerate and use the same day; the flavor fades quickly.
Tips and troubleshooting
- Bitter juice: taste a slice first; bitterness is in the skin and ends.
- Use Persian or English cucumbers; thick-skinned, seedy salad cucumbers give a watery, bitter juice.
- Foam on top: let it settle a minute, then skim.
Different concepts of this preparation
1. Fresh cucumber juice
The recipe above. The house standard.
2. Cucumber and mint
Blend a few mint leaves with the cucumber. Greener and more aromatic.
3. Grated cucumber, for sharbat
Finely grate cucumber into sharbat-e sekanjebin rather than juicing it, as Iranians do.
Allergen note
No common allergens.
Development notes
- Status: draft; record yield per cucumber.