Persian Cucumber Recipe

Preparation Instructions

1. 1

   Pickle the Mustard Seeds

   In a small saucepan, combine mustard seeds, vinegar, salt, and sugar. Bring to a boil, then reduce heat and simmer for about 10 minutes until seeds are tender. Remove from heat and let cool.

2. 2

   Prepare the Herbed Labneh

   In a bowl, mix Greek yogurt with chopped fresh herbs. Add salt to taste and stir well. Refrigerate until ready to use.

3. 3

   Pickle the Fresno Chiles

   Slice the Fresno chiles and place them in a jar. Pour in a mixture of vinegar and salt (1:1 ratio) over the chiles and let sit for at least 30 minutes.

4. 4

   Prepare the Cucumber and Radish

   Slice cucumbers and radishes thinly. Arrange them on a serving platter.

5. 5

   Assemble the Dish

   Drizzle the pickled mustard seed dressing over the cucumbers and radishes. Top with herbed labneh and pickled Fresno chiles. Drizzle olive oil on top and serve.