Khiar shoor

Ingredients

Cucumbers

• 2 kgsmall pickling cucumbers, firm and unwaxed

Brine

• 2 litreswater
• 140 gcoarse non-iodised salt — 7% of the water’s weight

Aromatics

• 1large bunch fresh tarragon
• 1 headgarlic, cloves peeled
• 2 tbspblack peppercorns
• 1 tbspcoriander seed
• 4bay leaves
• 2hot chillies
• 1 bunchdill

Directions

1. Soak the cucumbers in ice-cold water for three hours, then trim a sliver off the blossom end of each — that end carries an enzyme that softens the whole jar.
2. Dissolve the salt fully in the water. Seven percent is higher than a European dill pickle, and deliberately so: khiar shoor is a salt pickle rather than a sour one, and the higher salt keeps it firm and salty rather than letting it turn sharply acidic.
3. Pack the cucumbers upright into a clean jar with the tarragon, garlic, peppercorns, coriander, bay, chilli and dill tucked among them.
4. Pour over the brine so everything sits 3 cm below the surface, and weight the cucumbers down. Anything above the brine will mould.
5. Cover loosely and leave at cool room temperature for two to three weeks, skimming any white film off the surface as it appears.
6. They are ready when olive-coloured through and firmly salty with only a mild sourness. Move somewhere cold, where they keep for months.
7. Serve with rice, kabab, or in sandwiches.

Technique

• Tarragon is what makes this Persian rather than generic. Do not substitute dill for it — use both.
• Seven percent salt, weighed. This pickle is meant to be salty; a weaker brine gives a sour European pickle instead.
• Trim the blossom ends. It is the single biggest cause of soft cucumbers.

Substitutions

• Grape or oak leaves in the jar for extra firmness.
• A splash of brine from a working jar to start it faster.

Variations

• Torshi khiar is the vinegar version, sharp rather than salty, and a different pickle entirely.
• Small green tomatoes or garlic scapes brined in the same jar.

History

Salt-brined pickles distinct from vinegar torshi, eaten with rice, sandwiches and kabab.

Frequently asked questions

What is Khiar shoor?

Khiar shoor is a fermented & pickled from Iran: small cucumbers brined with tarragon and garlic, salty rather than sour. Salt-brined pickles distinct from vinegar torshi, eaten with rice, sandwiches and kabab.

How long does Khiar shoor take to make?

Khiar shoor takes 30 min plus 2 to 3 weeks fermenting of preparation and no cooking at all. The recipe makes fills a 3-litre jar. It is rated easy to make.

What can I substitute in Khiar shoor?

Yes, within limits. Grape or oak leaves in the jar for extra firmness. A splash of brine from a working jar to start it faster.

What is the most important thing to get right in Khiar shoor?

Soak the cucumbers in ice-cold water for three hours, then trim a sliver off the blossom end of each — that end carries an enzyme that softens the whole jar.