Mast’o Khiar – Persian Cucumber and Walnut Soup

By Chef: Samia Noor
Posted: May 14, 2015


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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.