For ➏6 Persian cucumbers*, sliced
2 ts extra virgin olive oil
2 ts rice wine vinegar**
juice from ½ lemon
2-3 sprigs fresh dill, finely diced
salt & fresh ground pepper
Combine ingredients. Cover and chill for 1 h.
*Or 2 very fresh western (seedless) cucumbers.
**Use a slightly sweeter vinegar, e.g. sherry vinegar, instead.
Persian cucumbers are smaller than the seedless available in the west, with a slightly less watery, sweeter taste. Nowadays they are grown all over Europe and the Caribbean, and nobody knows if they were ever Persian at all.
Truely Persian is the similar Persian cucumber yogurt dressing.
