Birjandi Cucumber & Pistachio Sauce

Both recipes below are traditionally made as a soup with tiny wild pistachios first ground with water and then drained. I have adapted them using regular pistachios and turned them into sauces. The recipes come directly from the Sepehri family in Birjand. Birjand is an ancient town in eastern Iran on low hills surrounded by desert. It was a caravan town on the Silk Road but has kept its traditionally Iranian cuisine, which has much in common with Afghan cuisine.