Mast’o Khiar – Persian Cucumber and Walnut Soup

    • Difficulty
    • Easy
  • 12345 (18 votes, average: 3.06 out of 5)

This vegan variation of a beautiful Persian recipe – Mast’o Khiar – is perfect for warmer weather when the body craves something light for dinner, like soup, but standing over a hot stove does not hold an appeal. Traditionally this recipe is made with yogurt, but this vegan version utilizes creamy coconut milk with a squeeze of lemon in its place and the result is something even more flavorful (and better for your body and the planet!). Enjoy!


  • 1 persian cucumber cut in small dice
  • 1/2 cup full cream coconut milk (for a truly raw alternative simply make your own batch of coconut milk with coconut flakes and pure water blended and strained - make sure it is extra rich and creamy)
  • 1/2 cup iced water
  • salt and pepper to taste
  • few mint leaves
  • few dill leaves
  • few chives
  • chopped walnuts – as many as you prefer
  • saffron
  • dried rose petals
  • almonds ( optional )
  • juice from half a lemon


  1. I blended together all the herbs ( mint, dill, chives ) along with the water, coconut milk and lemon juice. After the consistence was nice and smooth, I added it on top of the diced cucumbers and topped with saffron, walnuts and almonds.
Samia NoorAbout Samia Noor

Hi, I am Samia, life long vegetal alchemist, with studies in bio-chemistry and botanics, multi-passionate artist that can't concentrate on one thing and dark belly dancer with phoenician roots. I have dedicated the last 10 years of my life to the study of plants, their synergies and the way they nurture our bodies, creating unique and clever recipes that are good for both body and soul. Find Samia's work at

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