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Easy
Published 2007
This is probably the most popular Iranian pickle. These posh, pert and piquant gherkins are nothing short of addictive. In Iran they are a regular visitor to the dinner-table, sliced into sandwiches, chopped into salads, and enjoyed as an any-time snack. But please note, they bear about as much resemblance to the fish-and-chip shop staple as Pinner to Peckham. They are salty, often eye-wateringly spicy, crunchy, and traditionally very small. In the summer, baby cucumbers can be found